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Sheet Pan Teriyaki Salmon and Vegetables
15 min prep time
50 min cook time
4servings
Recipe by
Splenda®
Photo by
Splenda®
How to Make Sheet Pan Teriyaki Salmon and Vegetables
Wish to get an entire dinner for four on one sheet pan in less than one hour? Your wish has been granted with this sheet pan teriyaki salmon and vegetables! What’s even more amazing is all the nutrition you will get out of this meal. Salmon is an excellent source of heart-healthy omega 3s and the vegetables are full of fiber, vitamin C, and other nutrients. The sweet flavor of the teriyaki sauce comes from zero-calorie Splenda® Stevia Sweetener!
15 min prep time
50 min cook time
4servings
1 salmon fillet and 1 cup vegetables
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Step-By-Step Instructions:
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To make the teriyaki sauce:
Heat 1 tsp. sesame 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 2 tsp. sesame 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.
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub. Learn more about Splenda.
Nutrition facts
4 Servings
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Serving Size
1 salmon fillet and 1 cup vegetables
- Amount per serving Calories 270
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Total Fat
13g
- Saturated Fat 2.4g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 530mg
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Total Carbohydrate
12g
- Dietary Fiber 3g
- Total Sugars 5g
- Added Sugars 0g
- Protein 25g
- Potassium 1130mg
- Phosphorous 370mg
Ingredients
sesame oil (divided use)
3 tsp
garlic (finely grated, for the sauce)
2 clove
Knob Ginger (finely grated, for the sauce)
1 (1/4-inch)
water (for the sauce)
1/2 cup
lower sodium soy sauce (for the sauce)
3 tbsp
Splenda® Stevia Sweetener (for the sauce)
1/4 cup
rice wine vinegar (for the sauce)
1 tbsp
sesame seeds (for the sauce)
1 tsp
arrowroot powder (for the sauce)
1/4 tsp
broccoli (cut into 1-inch florets)
1/2 head
red bell pepper (seeded and sliced)
1 small
yellow bell pepper (seeded and sliced)
1 small
carrots (cut on the bias into 1-inch pieces)
2 med
green onion (scallion) (thinly sliced)
2 stalks
salmon filets (4 oz. each)
4 whole
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