This sheet pan teriyaki glazed salmon is ridiculously easy, makes hardly any mess, and is a family friendly recipe! The teriyaki flavor hides the fishiness, so even those that don’t love fish may like this recipe! Not too sweet, but perfect when served with broccoli, carrots, and some sweet potatoes.

INGREDIENTS

4 (4-5oz) salmon fillets
1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp brown sugar
1 tsp garlic, minced
1 tsp honey
1/2 tsp ground ginger
Optional: Green onions, thinly sliced and sesame seeds

Sides
3 cups broccoli
2 large carrots, peeled and sliced
Olive oil spray
Salt and pepper, to taste

INSTRUCTIONS

1. Prepare the salmon marinade. In a plastic bag combine soy sauce, cornstarch, brown sugar, garlic, honey, and ground ginger. Remove 2 tbsp of the marinade and set aside in a small bowl for later use. Then, add the salmon to the bag and let it marinate in the fridge for 10-20 minutes.

2. Preheat oven to 400 F degrees, and prepare two baking sheet pan by covering them with tin foil.

3. Cut broccoli florets in half and slice the carrots. Place them on one of the sheet pans. Spray vegetables with olive oil spray (or use 1 tbsp olive oil), and season with salt and pepper.

4. After letting the salmon marinade sit, place salmon fillets on the other sheet pan and bake for 15-16 minutes or until it reaches 145 F degrees. You may want take the temperature of the fish at 12 minutes. Cook time will depend on the size and cut of your fillet. Return the vegetables back to the oven to bake for 5 more minutes. They should be crispy and slightly brown.

5. Optional: Top salmon with the 2 tbsp of marinade that you set aside in step 1, and you can also top with sliced green onions, and sesame seeds if desired. Enjoy!

NUTRITION (per serving)
Makes 4 servings
Serving size = 4-5oz salmon

216 calories
30g protein (58%)
2g carbs (4%)
9g fat (38%)

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