One Pan Baked Teriyaki Salmon and Vegetables

Instructions

1. 01

   Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat.

2. 02

   Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.

3. 03

   Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat.

4. 04

   Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.

5. 05

   Drizzle 2/3 of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.

6. 06

   Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.

7. 07

   Divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in it's own small container. Refrigerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. (See tip) Serve with reheated remaining teriyaki sauce.