Teriyaki Salmon Sheet Pan Dinner
15Prep Time Minutes
35Total Time Minutes
9Number of Ingredients
2 cups fresh broccoli florets
1 cup sliced carrot
1 cup fresh snow peas
1 medium red bell pepper, cut in 1-inch pieces
1 cup trimmed fresh green beans
1 cup fresh pineapple chunks
2 tablespoons vegetable oil
1/4 teaspoon salt
1/2 cup P.F. Chang's® Teriyaki Sauce, divided
4 salmon fillets (4 oz each)
toasted sesame seeds
sliced green onion
|% Daily Value|
|Total Fat||18 g||28%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||3 g||11%|
|Vitamin C||124 mg||206%|
|Vitamin A||7006 iu||140%|
Preheat oven to 425°F.
Stir together broccoli, carrot, snow peas, bell pepper, green beans, pineapple, oil and salt in large bowl; pour onto large rimmed baking sheet pan in an even layer. Bake 5 minutes. Coat salmon with 1/4-cup Teriyaki sauce.
Remove vegetables from oven and place salmon on top of vegetables. Pour remaining 1/4-cup sauce over salmon. Bake 10 to 15 minutes longer until vegetables are tender and salmon is firm (145°F). Top with sesame seeds and green onions and serve.
Get dinner on the table even quicker with precut vegetables and pineapple available in most produce sections. Pair with P.F. Chang’s® Home Menu frozen dumplings or Signature Rice for a quick side.
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