Name: Quick Teriyaki Salmon with Veggies
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Ingredients: 1/3 cup low-sodium soy sauce or tamari (for gluten-free); 2 tablespoons apple cider vinegar; 2 tablespoons maple syrup or agave nectar; 1 clove garlic, minced or pressed; 1 teaspoon freshly grated ginger (optional); 24 ounces fresh or thawed salmon fillets (4 portions); 1 large sweet potato, cut into thin wedges; 8 ounces fresh green beans, trimmed; 1 medium bell pepper (red or yellow), sliced into 1/2-inch strips; 2 tablespoons olive oil or avocado oil; 1/2 teaspoon sea salt; Toasted sesame seeds for garnish (optional); Soy sauce can be replaced with coconut aminos for a soy-free option.; Maple syrup can be substituted with honey or agave nectar.; Sweet potatoes can be swapped with butternut squash or carrots.; Green beans can be replaced with asparagus or broccoli.

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Quick Teriyaki Salmon with Veggies

When it comes to dinner on busy nights, “Quick Teriyaki Salmon with Veggies” is my go-to recipe. It’s incredible how this simple dish brings together succulent salmon fillets and vibrant vegetables with minimal effort. The magic happens in just 30 minutes, making it perfect for a quick and satisfying meal. Each time I prepare this, I marvel at how the homemade teriyaki sauce—made with tamari, apple cider vinegar, maple syrup, and a hint of garlic—infuses the salmon with a sweet and savory glaze that caramelizes beautifully in the oven.

Preparing the Dish

The process for “Quick Teriyaki Salmon with Veggies” starts with preheating the oven and preparing the marinade. I combine the soy sauce or tamari, apple cider vinegar, maple syrup, garlic, and ginger in a bowl, letting the flavors meld. As the marinade works its magic, I slice up the sweet potatoes, green beans, and bell peppers, then toss them with olive oil and sea salt. Roasting these vegetables first gives them a delightful crispiness that complements the tender salmon.

Cooking Time

The vegetables roast for about 15 minutes before I add the salmon to the pan. After placing the salmon fillets in the center of the pan, I drizzle a bit of the leftover marinade over the veggies and let everything bake together for another 10-12 minutes. If I’m feeling adventurous, I’ll switch the oven to broil for the last 2 minutes to get a crispy top on the salmon and a bit of char on the vegetables. The aroma that fills the kitchen is always a comforting sign that dinner is nearly ready.

Serving Up

Once the “Quick Teriyaki Salmon with Veggies” is out of the oven, I garnish it with toasted sesame seeds for a bit of extra crunch and flavor. This dish is not only a feast for the eyes with its colorful array of vegetables but also a nutritious and hearty option for a weeknight dinner. The combination of flavors and textures—tender salmon, sweet and savory veggies—is always a hit with my family, making this recipe a staple in my weeknight dinner rotation.

Chef’s Notes- Quick Teriyaki Salmon with Veggies

Uniform Vegetable Cutting: To ensure even roasting, cut all vegetables into similar sizes. This helps them cook at the same rate and achieve a consistent texture.
Marination Time: For optimal flavor, allow the salmon to marinate for at least 10-15 minutes. If you have more time, marinate it longer in the refrigerator for even more depth of flavor.
Oil Choice: Use avocado oil for a high smoke point that helps achieve a crispy texture. Olive oil is a good alternative but may not crisp up as well.
Broiling Tip: If you choose to broil, keep a close eye on the dish. Broiling can quickly burn the top of the salmon and veggies if left unattended.
Side Dish Suggestions: This dish pairs wonderfully with a side of steamed rice or quinoa. Adding a side of pickled vegetables or a simple salad can round out the meal.

Quick Teriyaki Salmon with Veggies

0.0 from 0 votes

Course: Main CourseCuisine: American, AsianDifficulty: Easy

Servings

portions

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

minutes

Dive into a delightful, easy-to-make dinner with our Quick Teriyaki Salmon with Mixed Veggies! This dish features succulent salmon fillets, roasted sweet potatoes, crisp green beans, and vibrant bell peppers, all glazed with a homemade teriyaki sauce. Ready in just 30 minutes, it’s the perfect blend of flavor and convenience. Inspired by the simplicity of home cooking, this recipe is sure to become a family favorite!

Ingredients

Teriyaki Sauce
1/3 cup low-sodium soy sauce or tamari (for gluten-free)
2 tablespoons apple cider vinegar
2 tablespoons maple syrup or agave nectar
1 clove garlic, minced or pressed
1 teaspoon freshly grated ginger (optional)
Salmon and Vegetables
24 ounces fresh or thawed salmon fillets (4 portions)
1 large sweet potato, cut into thin wedges
8 ounces fresh green beans, trimmed
1 medium bell pepper (red or yellow), sliced into 1/2-inch strips
2 tablespoons olive oil or avocado oil
1/2 teaspoon sea salt
Toasted sesame seeds for garnish (optional)
Alternative Ingredients:
Soy sauce can be replaced with coconut aminos for a soy-free option.
Maple syrup can be substituted with honey or agave nectar.
Sweet potatoes can be swapped with butternut squash or carrots.
Green beans can be replaced with asparagus or broccoli.

Directions

Preheat your oven to 425°F and line a large sheet pan with parchment paper for easier cleanup. In a mixing bowl, combine the soy sauce (or tamari), apple cider vinegar, maple syrup (or agave nectar), minced garlic, and grated ginger. Place the salmon fillets flesh side down into the marinade and let them soak while you prepare the vegetables.
Arrange the sweet potato wedges, green beans, and bell pepper strips on the sheet pan. Drizzle with olive oil and sprinkle with sea salt. Toss to coat evenly and spread out in a single layer. Roast the vegetables in the preheated oven for about 15 minutes until they start to soften.
Remove the sheet pan from the oven and push the vegetables to the edges to make space for the salmon fillets in the center. Place the marinated salmon fillets flesh side up on the pan. Drizzle a few tablespoons of the remaining marinade over the vegetables (discard any leftover marinade). Return the pan to the oven and bake for an additional 10-12 minutes until the salmon is tender and cooked through.
For a crispy top on the salmon and slightly charred veggies, switch to broil mode for the last 2 minutes of cooking. Watch closely to prevent burning. Garnish with toasted sesame seeds if desired and serve warm.