After developing my Easy Teriyaki Salmon recipe using my favorite flavor booster, All-Purpose-Stir-Fry Sauce, I started brainstorming different ways to turn it into a complete sheet pan dinner. I love the idea of sheet pan suppers, but it’s not always easy to pair a protein with vegetables that’ll cook at the same time AND taste good together. Luckily, this combo hits the mark!
Key cooking tips
Make sure you use thin French green beans (a.k.a. haricots verts) as opposed to regular old fat green beans. The skinnier green beans will be cooked through with a little crunch when the salmon is ready. If you can find only regular green beans, blanch them in boiling salted water first to par-cook them.
Cut the red bell pepper into thin strips so it cooks at the same time as the French green beans and quartered shiitake mushrooms.
Keep the veggies and salmon in a single layer so that everything cooks evenly!
You don’t have to line the rimmed baking sheet with parchment paper, though it’ll make clean-up even easier. If you don’t use parchment, brush on some avocado oil before placing the ingredients directly on the sheet pan.
What are some other options for fish or vegetables?
I love using salmon fillets for this dish because fattier fish is a little more forgiving than leaner fish. However, you can definitely use cod, barramundi, or halibut in place of salmon. If green beans aren’t in season, trimmed asparagus spears or small broccoli florets can be used.
Time to make Sheet Pan Teriyaki Salmon!
Serves 4
Ingredients:
4 salmon fillets, 5 ounces each
¾ cup All-Purpose Stir-Fry Sauce, divided
1 pound French green beans, trimmed
¼ pound fresh shiitake mushrooms, quartered
1 red bell pepper, cored and thinly sliced
1 tablespoon avocado oil
1 tablespoon toasted sesame seeds
2 scallions, thinly sliced
Equipment:
All of my recommended kitchen tools are listed here.
Instructions:
Place the salmon fillets in a high-sided dish where they’ll fit snugly. Pour in ⅓ cup of All-Purpose Stir-Fry Sauce.
Flip the salmon around in the marinade to coat well. Keep the fillets skin-side up in the marinade until you’re ready to cook. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)
When you’re ready to cook the sheet pan dinner, heat the oven to 400°F with the rack in the middle.
In a large bowl, whisk together ¼ cup All-Purpose Stir-Fry Sauce with 1 tablespoon avocado oil. (You should have about 2 tablespoons of “clean” All-Purpose Stir-Fry Sauce remaining to brush over everything later.)
Add the green beans, mushrooms, and bell pepper in the sauce and toss well.
Place the salmon skin-side down in the middle of a parchment-lined rimmed baking sheet.
Arrange the vegetables evenly and in a single layer around the salmon.
Bake the sheet pan dinner for 10 to 15 minutes or until the salmon is cooked to your preferred doneness. (I like the salmon cooked to about medium, about 130°F to 135°F in the thickest part of the fillet.)
Once the salmon is finished cooking and the vegetables are browned, brush on the reserved “fresh” All-Purpose Stir-Fry Sauce (not the stuff the salmon was marinated in) to add a bright kick of flavor.
Sprinkle on toasted sesame seeds and sliced scallions to finish the dish!
Time to eat!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
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Sheet Pan Teriyaki Salmon
This Whole30-compliant sheet pan Teriyaki Salmon is cinch to make and a breeze to clean up!
4 salmon fillets (5 ounces each)
¾ cup All-Purpose Stir-Fry Sauce (divided)
1 pound French green beans (trimmed)
¼ pound fresh shiitake mushrooms (quartered)
1 red bell pepper (cored and thinly sliced)
1 tablespoon avocado oil
1 tablespoon toasted sesame seeds
2 scallions (thinly sliced)
Place the salmon fillets in a high-sided dish where they’ll fit snugly. Pour in ⅓ cup of All-Purpose Stir-Fry Sauce.
Flip the salmon around in the marinade to coat well. Keep the fillets skin-side up in the marinade until you’re ready to cook. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)
When you’re ready to cook the sheet pan dinner, heat the oven to 400°F with the rack in the middle.
In a large bowl, whisk together ¼ cup All-Purpose Stir-Fry Sauce with 1 tablespoon avocado oil. (You should have about 2 tablespoons of “clean” All-Purpose Stir-Fry Sauce remaining to brush over everything later.)
Add the green beans, mushrooms, and bell pepper in the sauce and toss well.
Place the salmon skin-side down in the middle of a parchment-lined rimmed baking sheet. Arrange the vegetables evenly and in a single layer around the salmon.
Bake the sheet pan dinner for 10 to 15 minutes or until the salmon is cooked to your preferred doneness. (I like the salmon cooked to about medium, about 130°F to 135°F in the thickest part of the fillet.)
Once the salmon is finished cooking and the vegetables are browned, brush on the reserved “fresh” All-Purpose Stir-Fry Sauce (not the stuff the salmon was marinated in) to add a bright kick of flavor.
Sprinkle on toasted sesame seeds and sliced scallions to finish the dish!
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