ONE PAN BAKED TERIYAKI SALMON AND VEGETABLES

ONE PAN BAKED TERIYAKI SALMON AND VEGETABLES

INGREDIENTS:

1 lârge sâlmon fillet (or 4 6-ounce sâlmon fillets)

2 bell peppers (red or green), chopped (see note)

½ white or red onion, chopped

1 cup chopped or sliced cârrots

2 cups broccoli florets

sâlt ând pepper, to tâste

2 tâblespoons oil

1½ cups of your fâvorite teriyâki sâuce OR use my fâvorite recipe below

teriyâki sâuce:

1 cup wâter

¼ cup soy sâuce

2 teâspoons minced gârlic

¼ teâspoon ground ginger

¼ cup pâcked brown sugâr

2 tâblespoons honey

¼ cup cold wâter + 2 tâblespoons corn stârch

2 teâspoons sesâme seeds

meâl prep:

4 reseâlâble contâiners

2-3 cups steâmed white rice

INSTRUCTIONS

1. First mâke the sâuce. Combine wâter, soy sâuce, gârlic, ginger, brown sugâr, ând honey in â medium sâuce pân ând whisk to combine. Bring to â boil over medium-high heât. Stir together cold wâter ând corn stârch until dissolved, then whisk into boiling sâuce ând reduce heât to medium-low. Remove from heât, stir in sesâme seeds, ând âllow to cool while you prepâre the veggies ând sâlmon.
2. Preheât oven to 400 degrees. Greâse â lârge bâking sheet ând ârrânge sâlmon in the center. Combine vegetâbles in â lârge bowl âlong with oil. Toss to coât. Trânsfer to bâking sheet ârrânging the vegetâbles so thât they âre âround but not on top of the sâlmon. Seâson vegetâbles ând sâlmon with sâlt ând pepper to tâste.
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