April 26, 2024

Teriyaki Salmon Sheet Pan Dinner

Name: Teriyaki Salmon Sheet Pan Dinner
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups (142 g) fresh broccoli florets; 1 cup (122 g) sliced carrot; 1 cup (160 g) fresh snow peas; 1 medium red bell pepper, cut in 1-inch/3 cm pieces; 1 cup (125 g) trimmed fresh green beans; 1 cup (165 g) fresh pineapple chunks; 2 tablespoons (30 mL) vegetable oil; 1/4 teaspoon (2 g) salt; 1/2 cup (120 mL) P.F. Chang's™ Teriyaki Sauce, divided; 4 salmon fillets (4 oz/112 g each); Toasted sesame seeds; Sliced green onion

15

Prep Time Minutes
35
Total Time Minutes
12
Number of Ingredients
4
Servings

Tags:

P.F Chang

Ingredients

2 cups (142 g) fresh broccoli florets
1 cup (122 g) sliced carrot
1 cup (160 g) fresh snow peas
1 medium red bell pepper, cut in 1-inch/3 cm pieces
1 cup (125 g) trimmed fresh green beans
1 cup (165 g) fresh pineapple chunks
2 tablespoons (30 mL) vegetable oil
1/4 teaspoon (2 g) salt
1/2 cup (120 mL) P.F. Chang's™ Teriyaki Sauce, divided
4 salmon fillets (4 oz/112 g each)
Toasted sesame seeds
Sliced green onion

Directions

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Step one

Preheat oven to 425°F/218° C.
Step two

Stir together broccoli, carrot, snow peas, bell pepper, green beans, pineapple, oil and salt in large bowl; pour onto large rimmed baking sheet pan in an even layer. Bake 5 minutes. Coat salmon with 1/4-cup (64 mL) Teriyaki sauce.
Step three

Remove vegetables from oven and place salmon on top of vegetables. Pour remaining 1/4-cup (64 mL) sauce over salmon. Bake 10 to 15 minutes longer until vegetables are tender and salmon is firm (145°F/63°C). Top with sesame seeds and green onions and serve.