Sheet Pan Teriyaki Salmon & Veggies

Salmon, broccoli, snow peas, carrots and bell peppers coated with teriyaki sauce and oven roasted to perfection. This quick and easy sheet pan dinner comes easily and makes a healthy low-carb dinner or meal prep


4 6 ounce salmon fillets
2 cups broccoli florets
1 cup snow peas
1 cup bell pepper chopped
1 cup carrots sliced into thin strips
sesame seeds for garnish (optional)
Teriyaki Sauce:
1/2 cup light soy sauce or 1/4 cup dark soy & 1/4 cup water
1/4 cup brown sugar
2 garlic cloves minced
1 teaspoon sesame oil optional
1 teaspoon cornstarch

Pre-heat oven to 400F. Line a baking sheet with foil or grease with oil and set aside.
Whisk all the ingredients for the sauce in a medium bowl.Place salmon in a large ziplock bag or large bowl. Pour sauce over salmon and marinate in the fridge for 15 minutes or up to 24 hours.
Transfer salmon to baking sheet. Reserve the marinade that is left in the bag. Add broccoli, snow peas, bell pepper and carrot to the pan. Spoon a few teaspoons of the marinade oven veggies and drizzle with a teaspoon oil.
Bake at 400 for 15 minutes or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (2-3).