Diabetes Diet | Diet Plans & Nutritional Guidance for Diabetes

How to Make Sheet Pan Teriyaki Salmon and Vegetables

Wish to get an entire dinner for four on one sheet pan in less than one hour? Your wish has been granted with this sheet pan teriyaki salmon and vegetables! What’s even more amazing is all the nutrition you will get out of this meal. Salmon is an excellent source of heart-healthy omega 3s and the vegetables are full of fiber, vitamin C, and other nutrients. The sweet flavor of the teriyaki sauce comes from zero-calorie Splenda® Stevia Sweetener!

15 min prep time

50 min cook time

4servings

1 salmon fillet and 1 cup vegetables

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Step-By-Step Instructions:

To make the teriyaki sauce:
Heat 1 tsp. sesame oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring frequently until fragrant, about 30 seconds. Stir in water, soy sauce, sweetener, and vinegar and bring to a boil over medium-high heat. Boil, stirring occasionally until reduced by half, about 8–10 minutes. Stir in sesame seeds and arrowroot and cook until thick, about 1–3 minutes. Remove from heat.
To assemble:
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, toss broccoli, peppers, carrots, and 2 tsp. sesame oil together until well coated. Arrange vegetables in a single layer on prepared baking sheet. Bake for 15 minutes.
Arrange salmon fillets in a single layer on prepared baking sheet. Brush 1 tablespoon of teriyaki sauce over each salmon fillet. Continue to bake until salmon reaches desired doneness and vegetables are tender, about 8–10 minutes. Drizzle remaining teriyaki over vegetables. Top with green onions and serve.

Nutrition facts

4 Servings

Serving Size

1 salmon fillet and 1 cup vegetables

Amount per serving

Calories

270

% Daily value*
Total Fat
13g

17%
- Saturated Fat
  2.4g
  
  12%
- Trans Fats
  0g
Cholesterol
60mg

20%
Sodium
530mg

23%
Total Carbohydrate
12g

4%
- Dietary Fiber
  3g
  
  11%
- Total Sugars
  5g
- Added Sugars
  0g
  
  0%
Protein
25g
Potassium
1130mg
24%

Ingredients

sesame oil (divided use)

3 tsp

garlic (finely grated, for the sauce)

2 clove

Knob Ginger (finely grated, for the sauce)

1 (1/4-inch)

water (for the sauce)

1/2 cup

lower sodium soy sauce (for the sauce)

3 tbsp

Splenda® Stevia Sweetener (for the sauce)

1/4 cup

rice wine vinegar (for the sauce)

1 tbsp

sesame seeds (for the sauce)

1 tsp

arrowroot powder (for the sauce)

1/4 tsp

broccoli (cut into 1-inch florets)

1/2 head

red bell pepper (seeded and sliced)

1 small

yellow bell pepper (seeded and sliced)

1 small

carrots (cut on the bias into 1-inch pieces)

2 med

green onion (scallion) (thinly sliced)

2 stalks

salmon filets (4 oz. each)

4 whole