Sheet Pan Teriyaki Salmon and Snap Peas

• 4 salmon fillets (6 ounces each)
• 2 cups snap peas
• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon chopped green onions (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together teriyaki sauce, soy sauce, honey, olive oil, garlic, ginger, pepper, and salt.
3. 3 Place salmon fillets on a sheet pan lined with parchment paper.
4. 4 Scatter snap peas around the salmon.
5. 5 Pour the sauce over the salmon and snap peas, ensuring everything is well-coated.
6. 6 Bake for 12-15 minutes, or until the salmon is cooked through and the snap peas are tender.
7. 7 Garnish with sesame seeds and green onions if desired.
8. 8 Serve immediately.

Equipment

• Sheet pan
• Parchment paper
• Whisk

Variations

• Add sliced red bell peppers or carrots for extra color and nutrients.
• Substitute cod or tilapia for salmon if preferred.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Maple syrup can stand in for honey if needed.

Pairings

• Steamed jasmine rice
• Cucumber salad
• Asian pear slices

Nutrition

Tips

• For even cooking, ensure salmon fillets are similar in thickness.
• If you prefer crispier snap peas, roast them for a couple of minutes longer.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing: This dish does not freeze well due to the texture changes in the salmon.

Serving Suggestions

• Serve with steamed rice or a side of quinoa for a complete meal.
• Pair with a crisp cucumber salad for a refreshing contrast.

FAQ