Teriyaki Salmon Sheet Pan Dinner
Minutes Prep time: 15
Minutes Total time: 35
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 35
Servings: 4
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 65 mg | 7% |
Carbohydrate | 23 g | 8% |
Cholesterol | 56 mg | 19% |
Total Fat | 18 g | 28% |
Iron | 1 mg | 8% |
Calories | 351 kcal | 18% |
Sodium | 989 mg | 41% |
Protein | 22 g | 45% |
Saturated Fat | 3 g | 16% |
Sugars | 17 g | 2% |
Vitamin C | 124 mg | 206% |
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.
Teriyaki Salmon Sheet Pan Dinner