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Sheet Pan Teriyaki Salmon And Vegetables | Skinnytaste
Ingredients
- 2 cups (bite-size) broccoli florets
- 10 mini sweet rainbow peppers, seeded and halved
- 1 tablespoon sesame oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 (4 ounce) wild salmon filets
- 1 teaspoon sesame oil
- 1 garlic clove, grated
- ½ teaspoon grated ginger
- 2 tablespoons reduced sodium soy sauce (or gluten-free for gf diets)
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon brown sugar
- ½ teaspoon toasted sesame seeds
- 1 large scallion, chopped
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