Easy Teriyaki Salmon and Vegetables

Step 1

Preheat oven to 400 degrees F.

Step 2

Remove the salmon fillets from the packaging and place them in a medium bowl. Pour ½ cup teriyaki sauce over the top. Move the fillets around until well coated with the sauce, cover the bowl with plastic wrap, and transfer it to the refrigerator.

Step 3

Prepare the rice (if using) with water according to the package directions.

Step 4

While the rice is cooking, place the veggies on a large rimmed baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and granulated garlic and toss with your hands to distribute the oil and seasonings. Spread them out in an even layer and roast in the preheated oven for 10 minutes.

Step 5

Remove the baking sheet from the oven and toss the veggies with a spatula. Spread the veggies out, making space for the salmon fillets. The empty spaces on the baking sheet should have a little oil on them. If they seem dry, drizzle with a small amount of olive oil. Place the salmon into the empty spaces with the veggies around them (there should not be veggies under the salmon). Return the baking sheet to the oven and roast for an additional 10 to 12 minutes or until the internal temperature of the thickest salmon fillet is at least 145 degrees F. Remove the baking sheet from the oven.

Step 6

Warm an additional ¼ cup teriyaki sauce in the microwave and brush the salmon with the warmed sauce. Garnish with sesame seeds and green onion and serve over rice with the veggies.

Step 7

Whisk together all of the Teriyaki Sauce ingredients through the garlic in a medium saucepan. Place over MEDIUM-HIGH heat. In a small bowl or measuring cup, whisk the cornstarch and water until dissolved and then add the mixture to the pan. Bring just to the boiling point then reduce the heat to MEDIUM-LOW and cook for several minutes, stirring, until slightly thickened. Remove from the heat.