Sheet Pan Teriyaki Salmon with Sesame-Ginger Veggies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

One-pan wonder with flaky salmon and crisp-tender vegetables coated in a homemade teriyaki glaze. This Japanese-inspired sheet-pan recipe, ready in about 24 minutes, pairs salmon fillets, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 14 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels, then season both sides with 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and grated ginger until honey dissolves. Set aside.
  3. Step 3: Place broccoli and carrots in a large bowl. Drizzle with 1 tbsp sesame oil, then toss until evenly coated. Spread vegetables in a single layer on a parchment-lined baking sheet.
  4. Step 4: Place salmon fillets skin-side down on top of vegetables, pressing gently to adhere. Brush half the teriyaki sauce evenly over salmon and vegetables.
  5. Step 5: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender-crisp with slight browning. Brush with remaining sauce during the last 3 minutes of cooking.
  6. Step 6: Sprinkle with sesame seeds and serve immediately, with any remaining sauce spooned over top.

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