Sheet Pan Teriyaki Salmon with Green Beans
Think of this sheet-pan teriyaki salmon as a stir-fry without the stirring! Instead, rice and veggies are baked on a sheet pan alongside green beans and salmon coated in a sweet teriyaki glaze. Microwaveable precooked rice or leftover brown rice work well here—just be sure to break up any clumps of rice that are stuck together so it cooks evenly.
Ingreadient
- 1 (8-ounce) package trimmed fresh green beans
- 1 teaspoon vegetable oil
- 4 (5-ounce) skinless salmon fillets
- 2 tablespoons teriyaki sauce
- 1 (8.8-ounce) package microwaveable precooked brown rice (1 3/4 cups), squeezed to break apart any clumps of rice
- 2 cups frozen bell pepper and onion blend, thawed
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil, divided
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon rice vinegar
Direction
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