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Baked Teriyaki Salmon Sheet Pan Meal
Baked Teriyaki Salmon and veggies is the perfect healthy weeknight recipe! This super simple sheet pan meal is ready in just 15 minutes and is so easy to make! Paleo, gluten free, with Whole30 and low carb adaptions!
Make the teriyaki sauce by combining the rice wine vinegar, coconut aminos, garlic olive oil, fresh ginger, maple syrup and salt in a small bowl.
Place the salmon in a shallow dish and pour half the teriyaki sauce over the salmon. Allow to marinate in the fridge for 20 minutes (up to 8 hours). Reserve the rest of the teriyaki sauce for later.
Preheat the oven to 450F.
While the salmon is marinating, chop the veggies. Be sure to cut the veggies into bite size pieces so they are easy to eat.
Add a sheet of parchment paper to a rimmed baking sheet. Add the salmon and the veggies. Sprinkle the veggies with salt (about 1/2 tsp)
Bake at 450F for 15 minutes.
While the salmon is cooking, pour the remaining teriyaki sauce in a small pan and heat over medium heat until slightly simmering.
Add 1 tbsp arrowroot to 2 tbsp water in a small bowl. Stir well until the arrowroot is fully dissolved.
Pour the arrowroot slurry into the simmering teriyaki sauce and stir well. The sauce will thicken quickly. As soon as it reaches the thickness you desire, remove it from the heat.
Once the salmon is done cooking, take it out of the oven. Pour the teriyaki sauce over the salmon and veggies. Stir well to coat the veggies with the sauce. Sprinkle the salmon with sesame seeds (optional)
Serve over your favorite veggie or rice.
You can use a variety of veggies in this recipe
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.