Teriyaki Salmon Sheet Pan Supper
This recipe for my Teriyaki Salmon Sheet Pan Supper is so good, you won’t even think about how healthy it is.
And it’s so pretty too.
And SOOOO easy!
It’s gardening season again and the spring garden is thriving.
We have mixed beets that are the most beautiful shades of green, red and yellow and are so bright and vibrant from all the rain. And spring onions whose bulbs are multiplying in circumference by the day.
I love the little gem lettuce growing here with French breakfast radishes. If you’ve ever had the pleasure of having a little gem salad, not much else is needed but a really nice vinaigrette. The lettuce is just crunchy and so good.
We’re trying potatoes in grow bags this year.
And something brand new to us this year…
Baby bok choy.
This has been the pride and joy of the garden this spring.
While the cabbage moths made their way into the collard greens bed….
The baby Bok choy has remained gorgeous and untouched, except maybe one or two little bites out of it.
We realized we needed to start picking it last night. Then came the thought. What am I going to do with all this stuff?
The result last night was a one-pan meal that was as good as it was beautiful.
Teriyaki Salmon Sheet Pan Supper.
We love salmon at our house. I’ve used it so many ways from buddha bowls to salmon burgers. Cut the bok choy in half, place it around a lined (Yay! No cleanup!) sheet pan with some scattered bell peppers and mushrooms, drizzle them all with olive oil and salt. Nestle the salmon in the center with a quick marinade poured over it and you’ve got a quick and healthy meal in a snap!
You can add onions, or scatter some snow peas on the last 5 minutes or so to change things up.
If you have any other ideas, let me know in the comments!
- FOR THE TERYAKI SAUCE:
- ½ cup soy sauce
- 3 T. honey
- 1 T. sesame oil
- 1 t. freshly grated ginger or ½ t/ grpimd
- 4 large garlic cloves, minced
- 2 tablespoons cornstarch
- ¼ cup cold water
- FOR THE SHEET PAN MEAL:
- 2 (6-8 oz) salmon filets
- 3 baby bok choy, sliced in half lengthwise
- ½ each red and yellow pepper, sliced thinly
- 1 (8 oz) container of cremini mushrooms, sliced
- 2-3 T. olive oil
- Preheat oven to 350º
- FOR THE SAUCE:
- Combing all ingredients EXCEPT the cornstarch and water in small saucepan over medium-high heat.
- When the sauce bubbles, turn down the heat to simmer.
- In a small bowl, mix cornstarch into cold water and whisk well
- Whisk the cornstarch slurry into the sauce and continue to stir, turning up heat until it bubbles again.
- Keep stirring until sauce thickens and coats the back of a spoon.
- Reserve ½ cup in a separate bowl.
- FOR THE SHEET PAN:
- Line a large sheet pan with foil or parchment paper. If using foil, lightly spray the foil to avoid sticking.
- Arrange the bok choy around the edge of the pan.
- Lay salmon in the center of the pan.
- Tuck pepper and mushrooms in the empty spaces.
- Drizzle all vegetables with olive oil and sprinkle with salt and pepper, using your hands to lightly toss them so as much is coated as possible.
- Drizzle the ¼ c. of sauce over the salmon.
- Bake uncovered in oven for 20 minutes or until salmon and veggies are to your liking.(I like my bok choy and peppers a little crispier and my salmon pink in the middle so 20 is usually good.)
- Removed from oven and drizzle all with remaining sauce.
- Serve with warm jasmine rice, quinoa or farro.
