Easy Sheet Pan Teriyaki Salmon Bowls
Make these teriyaki salmon bowls with tender salmon, roasted vegetables, and your favorite grain for an easy, balanced meal that's perfect for busy weeknights.
Servings: 4
Calories: 535kcal
Ingredients
- 4, 6-ounce salmon filets
- 1 cup teriyaki sauce of choice for the marinade + additional for serving (homemade or store-bought)
- 1 red bell pepper, diced
- 2 cups broccoli florets
- 1 cup sliced carrots
- 2 cups snow peas or green beans
- 2 teaspoons olive or avocado oil
For serving:
- Base of choice: white rice, brown rice, quinoa, noodles, etc.
Instructions
- Place the salmon filets in a shallow dish or resealable bag and pour 1 cup of the teriyaki sauce over top, making sure each filet is well coated. Let marinate in the fridge for 30 minutes or up to 4 hours. If you’re short on time, a quick 15-minute marinade will also work.
- While the salmon marinates, preheat the oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper for easy cleanup.
- Add the diced red bell pepper, broccoli florets, carrots, and snow peas (or green beans) to the sheet pan. Drizzle with the oil and toss to coat evenly. Spread the veggies out in a single layer, leaving room for the salmon.
- Remove the salmon from the marinade and nestle the filets among the veggies on the sheet pan, discarding the used marinade.
- Bake for 12-16 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit, and the veggies are tender.
- While the sheet pan bakes, cook your base of choice (rice, quinoa, or noodles) according to package instructions.
- To assemble, divide the cooked base among bowls. Top with the roasted veggies and a salmon filet. Drizzle with additional teriyaki sauce.
Notes
- Save time/prep ahead:
- Marinate the salmon up to 4 hours ahead of time.
- Chop all of the vegetables a day or two in advance and store them in an airtight container in the refrigerator.
- Cook your rice or grain ahead of time or use microwaveable rice packets so dinner comes together even faster.
- Assemble everything into individual meal prep containers for grab-and-go lunches throughout the week.
- These bowls can be gluten-free with the use of a gluten-free teriyaki sauce. They are dairy-free.
- The recipe can be found on My Fitness Pal by searching "BWB Sheet Pan Teriyaki Salmon Bowls." The nutrition for the bowls include ½ cup of cooked white jasmine rice per bowl. The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Nutrition
Serving: 1bowl | Calories: 535kcal | Carbohydrates: 45.4g | Protein: 39.6g | Fat: 21.2g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 68.6mg | Sodium: 864mg | Potassium: 560.5mg | Fiber: 6g | Sugar: 13.6g
