Teriyaki Salmon | Easy Sheet Pan Meal Prep Idea! | A Sweet Pea Chef

Preheat the oven to 425 degrees Fahrenheit.

Line a rimmed baking sheet with parchment paper.

In a large, deep stock pot, add uncooked brown rice, low sodium chicken broth or water, sea salt, and garlic powder; stir together.

Heat over high heat until boiling, then reduce to a simmer, cover, and cook for about 30 minutes until the rice is tender and liquid is absorbed.

In a saucepan, add low sodium soy sauce, raw honey, minced garlic, minced fresh ginger, apple cider vinegar, and crushed red pepper flakes; heat over medium-high and stir for 6 to 8 minutes until heated through and garlic and ginger are tender.

In a small mixing bowl, combine arrowroot starch and water; stir until dissolved.

Add the arrowroot starch mixture to the teriyaki sauce in the pan and stir; cook for another 3 to 4 minutes until the sauce thickens slightly.

Remove the teriyaki sauce from heat and set aside to cool.

Prep the salmon and veggies: Lay the salmon fillet on the baking sheet and add sliced carrots and broccoli florets around it.

Drizzle the teriyaki sauce over the salmon and veggies, saving some for later.

Transfer the baking sheet to the oven and bake for 12 to 14 minutes until the salmon is no longer shiny and has turned a lighter color.

Remove the sheet pan from the oven and check the veggies; if needed, return them to the oven to cook longer.

Drizzle more teriyaki sauce over the salmon and veggies if desired.

Divide the salmon into four six-ounce portions and place into meal prep containers with about half a cup of steamed rice and the teriyaki veggies.

Garnish with sliced green onions and sesame seeds before sealing the containers.

Equipment Needed

Spice Level:

Dietary