Recipe Review: Sheet Pan Teriyaki Salmon and Vegetables

One thing I wanted to do with the recipe section of Beards and Banter was to not just have recipes of things I cook, but to have the recipe be the ENTIRE meal. I find it to be insanely aggravating to look for a dinner recipe, and then have to figure out what to serve as a side.  Just tell me what I’m making for dinner!

None of these recipe’s are my own, but at least on this site you can see what these meals look like when an average guy makes them.

Lets look at these ingredients:

For the vegetables:


  • 2 cups (bite-size) broccoli florets
  • 10 mini sweet rainbow peppers, seeded and halved
  • 1 tablespoon sesame oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste

For the salmon:


  • 2 (4 ounce) wild salmon filets
  • 1 teaspoon sesame oil
  • 1 garlic clove, grated
  • ½ teaspoon grated ginger
  • 2 tablespoons reduced sodium soy sauce (or gluten-free for gf diets)
  • 1 teaspoon unseasoned rice vinegar
  • 1 teaspoon brown sugar

To make it look fancy:


  • ½ teaspoon toasted sesame seeds
  • 1 large scallion, chopped


Preheat oven ro 400 degrees.  Cover sheet pan with parchment paper and lightly spray with olive oil.

In a small bowl combine sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar and mix.  Pour into a ziplock bag and add salmon, marinate for 10 minutes

IMG_8574In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes.




IMG_8579Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.

IMG_8583IMG_8584While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes.

img_8586.jpgBrush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side.


img_8588.jpgCredit:  Recipe from SkinnyTaste, one of my favorite recipe sites.

So this meal was pretty decent.  The vegetables came out pretty crunchy, so if you enjoy a softer roasted veggie, cook them a lot longer then the time indicated in the recipe.  The salmon was tasty, but nothing i’d make again.  I served this with brown rice to complete the dish.

My 4 year old hated it.






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