Sheet Pan Teriyaki Salmon & Veggies

Teriyaki Sauce:

  • 1/4 cup light soy sauce or coconut aminos

  • 1/4 cup brown sugar, unpacked

  • 3 garlic cloves, minced

  • 1 Tbsp honey

  • 1 cup water

  • 1 Tbsp sesame seeds

  • 1/4 cup water mixed with 2 Tbsp corn starch

Mix soy sauce, brown sugar, garlic, honey and water in a sauce pan and bring to a boil. Then combine water and corn starch mixture and reduce heat. The longer you cook, the thicker the sauce will get, so cook based off of personal preference. Remove from heat and allow to cool. You can store in the fridge for 3-5 days in an airtight container.

Salmon & Veggies:

  • 1 large salmon fillet (or individual, smaller fillets)

  • 4 large zucchini

  • 1 tsp garlic powder

  • salt and pepper, to taste

  • 1 Tbsp avocado oil

Preheat oven to 400 degreees. Chop zucchini (or any veggies of your liking) and coat with oil, garlic powder, salt and pepper. Grease baking sheet or use parchment paper/foil and place salmon in the middle. Spread veggies around the salmon. Season salmon with salt and pepper, then drizzle teriyaki sauce on top of the salmon and veggies. Place in oven and bake for 15-20 minutes, or until salmon flakes off with a fork. Drizzle with additional sauce as you like.

4 servings

Protein: 25g
Carbs: 36g
Fat: 7g

*With 4oz Coho Salmon, 1/2 cup of cooked jasmine rice

Author: Emi Mraule, Head Coach, @emimraule