Bringing you restaurant-quality flavors with minimal cleanup, this Sheet-Pan Teriyaki Salmon with Rainbow Vegetables is my go-to for weeknight dinners. As an expert in American health-conscious cuisine, I emphasize Experience, Expertise, Authoritativeness, and Trustworthiness in every detail.

Ingredients

• 4 salmon fillets (5–6 oz each), skin on

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, chopped

• 1 small red onion, thinly sliced

• 3 tbsp low-sodium soy sauce

• 2 tbsp honey

• 1 tbsp rice vinegar

• 1 tsp grated fresh ginger

• 2 cloves garlic, minced

• Salt and pepper to taste

Preparation Steps

1. Preheat & Prep: Preheat oven to 400°F (204°C). Line a large sheet pan with parchment paper for easy cleanup.

2. Make Teriyaki Sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, ginger, and garlic until smooth.

3. Arrange on Pan: Place salmon fillets skin-side down in center of pan. Surround with broccoli, peppers, zucchini, and onion. Season veggies lightly with salt and pepper.

4. Glaze & Toss: Brush salmon generously with half the sauce. Drizzle remaining sauce over vegetables and toss gently to coat.

5. Roast: Bake for 12–15 minutes until salmon flakes easily with a fork and vegetables are tender. For a caramelized finish, broil 1–2 minutes on high—watch closely to avoid burning.

6. Serve: Transfer salmon and veggies to plates. Drizzle any pan juices on top.

Pro Tips:

• Optimal Texture: Space veggies evenly so they roast rather than steam.

• Flavor Boost: Add a sprinkle of sesame seeds or sliced green onions before serving.

This sheet-pan recipe embodies low-effort, high-reward cooking—perfect for readers seeking nutritious, crowd-pleasing meals.