Sheet Pan Teriyaki Salmon and Vegetables
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®
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- Servings
- 4 Servings
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- Serving size
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1 salmon fillet and 1 cup vegetables
Ingredients
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sesame oil (for the sauce)
- 1 tsp
- 1 tsp
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garlic (finely grated, for the sauce)
- 2 clove
- 2 clove
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Knob Ginger (finely grated, for the sauce)
- 1 (1/4-inch)
- 1 (1/4-inch)
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water (for the sauce)
- 1/2 cup
- 1/2 cup
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lower sodium soy sauce (for the sauce)
- 3 tbsp
- 3 tbsp
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Splenda® Stevia Sweetener (for the sauce)
- 1/4 lbs
- 113 g
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rice wine vinegar (for the sauce)
- 1 tbsp
- 1 tbsp
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sesame seeds (for the sauce)
- 1 tsp
- 1 tsp
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arrowroot powder (for the sauce)
- 1/4 tsp
- 1/4 tsp
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broccoli (cut into 1-inch florets)
- 1/2 head
- 1/2 head
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red bell pepper (seeded and sliced)
- 1 small
- 1 small
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yellow bell pepper (seeded and sliced)
- 1 small
- 1 small
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carrots (cut on the bias into 1-inch pieces)
- 2 med
- 2 med
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sesame oil
- 2 tsp
- 2 tsp
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green onion (scallion) (thinly sliced)
- 2
- 2
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salmon filets (4 oz. each)
- 4
- 4
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Directions
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To make the teriyaki sauce:
Heat oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring frequently until fragrant, about 30 seconds. Stir in water, soy sauce, sweetener, and vinegar and bring to a boil over medium-high heat. Boil, stirring occasionally until reduced by half, about 8–10 minutes. Stir in sesame seeds and arrowroot and cook until thick, about 1–3 minutes. Remove from heat. -
To assemble:
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, toss broccoli, peppers, carrots, and oil together until well coated. Arrange vegetables in a single layer on prepared baking sheet. Bake for 15 minutes.
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Arrange salmon fillets in a single layer on prepared baking sheet. Brush 1 tablespoon of teriyaki sauce over each salmon fillet. Continue to bake until salmon reaches desired doneness and vegetables are tender, about 8–10 minutes. Drizzle remaining teriyaki over vegetables. Top with green onions and serve.