SHEET PAN TERIYAKI SALMON AND VEGETABLES

Health Highlights

Ingredients

2 cup	Broccoli florets (bite sized)
2 medium pepper(s)	Orange bell pepper
2 tbsp	Sesame oil
1/4 tsp	Kosher salt
2 fillet (100g)	Atlantic salmon,wild, boneless
1 clove(s)	Garlic (grated)
1/2 tsp minced	Ginger root
2 tbsp	Soy sauce, low sodium
1 tsp	Rice vinegar
1/2 tsp	Sesame seeds
1 tsp packed	Brown sugar
1 green onion (stem)	Green onion (chopped)

Preheat oven to 400 degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.
Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate 10 minutes.
In a medium bowl, toss broccoli and peppers with half the sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes.
Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.
While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes.
Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side.

Calories 338

Calories from fat 187

Calories from saturated fat 27.4

Total Fat 20.8 g

Saturated Fat 3.0 g

Trans Fat 0

Polyunsaturated Fat 8.6 g

Monounsaturated Fat 7.7 g

Cholesterol 55 mg

Sodium 1015 mg

Potassium 909 mg

Total Carbohydrate 15.8 g

Dietary Fiber 3.2 g

Sugars 3.3 g

Protein 23.7 g

Meat	1.1
Vegetables	2.6