# Components:
→ Salmon
01 - 4 skin-on salmon fillets, 5-6 oz each
→ Vegetables
02 - 2 cups broccoli florets
03 - 2 cups sugar snap peas, trimmed
04 - 1 red bell pepper, sliced
→ Teriyaki Sauce
05 - 1/4 cup low-sodium soy sauce
06 - 3 tablespoons honey or maple syrup
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 teaspoon cornstarch mixed with 2 teaspoons water
→ Garnishes
12 - 1 tablespoon sesame seeds
13 - 2 scallions, thinly sliced
14 - Lime wedges for serving
# Method:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook, whisking constantly, until thickened, approximately 1-2 minutes. Remove from heat.
03 - Arrange salmon fillets on one side of the prepared sheet pan. Brush each fillet generously with teriyaki sauce, reserving some for the vegetables.
04 - In a bowl, toss broccoli, snap peas, and bell pepper with a drizzle of olive oil and 1 tablespoon of the teriyaki sauce. Spread vegetables in a single layer beside the salmon.
05 - Roast for 15-18 minutes, or until the salmon flakes easily with a fork and vegetables are crisp-tender.
06 - Broil for 1-2 minutes at the end for extra caramelization, if desired.
07 - Drizzle remaining teriyaki sauce over salmon and vegetables. Garnish with sesame seeds, scallions, and a squeeze of lime. Serve immediately.
