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- 4 salmon fillets - 1 cup teriyaki sauce (homemade or store-bought) - 2 cups broccoli florets - 1 red bell pepper, sliced into thin strips - 1 cup snap peas - 2 cups cooked jasmine rice - 2 tablespoons sesame oil, divided - 2-3 green onions, chopped for garnish - 1 tablespoon sesame seeds, for garnish - Salt and pepper, to taste When making teriyaki salmon bowls, I like to keep it fresh and simple. You will need salmon fillets, which are rich in flavor and healthy fats. Teriyaki sauce adds a sweet and savory punch. You can use store-bought or make your own for a personal touch. For vegetables, I choose broccoli florets, red bell pepper strips, and snap peas. They provide a nice crunch and color. Plus, they roast beautifully and stay tender-crisp. The base of the bowl is jasmine rice. It cooks fluffy and pairs well with the salmon and veggies. I use sesame oil to enhance the flavor and add richness. Green onions and sesame seeds make great garnishes. They add flavor and a pop of color. Don't forget to season with salt and pepper to taste. Gather these ingredients, and you are ready to create a delicious meal. This recipe is quick, easy, and satisfying. - Preheat the oven to 400°F (200°C). - In a bowl, mix 1 cup of teriyaki sauce with 1 tablespoon of sesame oil. - Set aside half of the sauce for later use. - Line a large sheet pan with parchment paper. - Place 4 salmon fillets on the pan, skin-side down. - Brush the salmon with the teriyaki sauce mixture. - In another bowl, toss 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 cup of snap peas with 1 tablespoon of sesame oil. - Add salt and pepper to taste. - Spread the seasoned veggies around the salmon on the sheet pan. - Place the sheet pan in the oven. - Bake for 12-15 minutes. - Check if the salmon flakes easily with a fork. - Ensure the veggies stay tender-crisp. - While baking, prepare 2 cups of jasmine rice as per package instructions. - Once cooked, evenly distribute the rice into 4 bowls. - Place a salmon fillet on top of each bowl of rice. - Add a generous serving of the roasted vegetables. - Drizzle each bowl with the reserved teriyaki sauce. - For a final touch, garnish with chopped green onions and sesame seeds. To get the best flavor, marinate the salmon for at least 30 minutes. This step helps the fish soak up the teriyaki sauce. Using homemade teriyaki sauce gives you full control over the taste. You can adjust the sweetness and saltiness to fit your preference. Plus, homemade sauce is fresh and free from preservatives. When choosing vegetables, pick ones that roast well. Broccoli, bell peppers, and snap peas are great for this dish. They add color and crunch. To keep the veggies tender-crisp, don't overcook them. Toss them lightly with sesame oil, salt, and pepper before roasting. This enhances their natural flavors. For fluffy jasmine rice, rinse it under cold water until the water runs clear. This removes excess starch. Cook it with a rice-to-water ratio of 1:1.5 for perfect texture. If you want a change, try brown rice or quinoa. Both are healthy alternatives that add a nutty flavor. {{image_4}} You can easily swap salmon for chicken or tofu. Chicken breasts work well, but remember to cook them longer. If you choose tofu, use firm tofu and press it to remove excess water. Cook it for about 20-25 minutes to get a nice texture. Feel free to mix in seasonal veggies. Carrots, zucchini, or asparagus are great choices. Use colorful vegetables to make your bowl pop. This not only looks good but also adds different flavors and nutrients. You can change the teriyaki sauce for sweet chili or soy sauce. If you want some heat, add chili flakes or sriracha to the teriyaki mix. This gives your dish an exciting twist. Experimenting with sauces is a fun way to create new flavors. After enjoying your teriyaki salmon bowls, store leftovers properly. Let the bowls cool down to room temperature. Place each component in separate containers to keep flavors fresh. Use airtight containers to prevent moisture loss. Refrigerate the salmon, veggies, and rice within two hours of cooking. This keeps your meal safe and tasty. Choose glass or BPA-free plastic containers. Glass containers do not absorb odors and are microwave safe. Plastic containers are lightweight and easy to stack. Make sure the lids fit snugly to keep your food fresh. Label the containers with dates to track freshness easily. To reheat your leftovers, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet, covered with foil. Heat for about 10 minutes or until warm. This keeps the salmon moist and prevents it from drying out. Do not overheat the salmon. Overcooking can make it tough and dry. Always check the internal temperature. It should be around 145°F (63°C) when warmed. If using a microwave, heat in 30-second intervals. Stir the vegetables to ensure even heating. Yes, you can freeze teriyaki salmon bowls! This is a great way to save time. However, fish is best when fresh. If you need to freeze, separate the salmon, rice, and veggies. Wrap the salmon tightly in plastic wrap, then place it in a freezer bag. For veggies, blanch them quickly in boiling water, then cool in ice water before freezing. This helps keep their color and texture. Store cooked rice in a freezer-safe container. Label everything with the date for easy tracking. Making teriyaki salmon bowls is quick! The prep time is just 10 minutes. Cooking takes about 12-15 minutes. So, in total, you can have this meal ready in about 25 minutes. This makes it perfect for a weeknight dinner. Yes, you can use frozen salmon! Just make sure to thaw it first. You can leave it in the fridge overnight or place it in cold water for a faster thaw. Cook it for 15-20 minutes to ensure it cooks through. Keep an eye on it while it bakes. You can add many tasty sides! Here are some ideas: - Steamed asparagus - Edamame - Cucumber salad - Pickled ginger - Lime wedges for a zesty touch These sides will complement the salmon bowls nicely. Yes, this recipe is healthy! Salmon is rich in omega-3 fatty acids, which are good for your heart. Broccoli, bell pepper, and snap peas provide vitamins and fiber. Jasmine rice adds energy with its carbs. Overall, it's a balanced meal full of nutrients. This article showed you how to create tasty teriyaki salmon bowls. You learned about key ingredients like salmon, teriyaki sauce, and fresh veggies. I shared step-by-step instructions for prep, cooking, and assembling your dish. Tips helped you marinate salmon, choose the best veggies, and cook fluffy jasmine rice. You can even switch proteins and vegetables for fun variations. These bowls are not only easy to make but also delicious and nutritious. Enjoy experimenting with this recipe!

Teriyaki Salmon Bowls Sheet Pan

Savor the deliciousness of Teriyaki Salmon Bowls with this easy recipe! In just 25 minutes, you'll enjoy a wholesome meal featuring flaky salmon, vibrant veggies, and fluffy jasmine rice. This bowl is perfect for a quick weeknight dinner and can be customized with your favorite ingredients. Don't wait—click through for the full recipe and make your dinner unforgettable! #TeriyakiSalmon #HealthyMeals #EasyRecipes #DinnerInspiration
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Ingredients
  

4 salmon fillets

1 cup teriyaki sauce (homemade or store-bought)

2 cups broccoli florets

1 red bell pepper, sliced into thin strips

1 cup snap peas

2 cups cooked jasmine rice

2 tablespoons sesame oil, divided

2-3 green onions, chopped for garnish

1 tablespoon sesame seeds, for garnish

Salt and pepper, to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small mixing bowl, combine the teriyaki sauce with 1 tablespoon of sesame oil. Stir well and set aside half of this mixture to drizzle over the bowls later.

      Line a large sheet pan with parchment paper. Place the salmon fillets on the pan, skin-side down. Brush the tops of the fillets generously with the teriyaki sauce mixture to infuse them with flavor.

        In another mixing bowl, toss the broccoli florets, red bell pepper strips, and snap peas with the remaining tablespoon of sesame oil. Season the vegetables with salt and pepper according to your taste. Spread the seasoned vegetables around the salmon fillets on the sheet pan.

          Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, while the vegetables remain tender-crisp and vibrant.

            While the salmon and vegetables are baking, prepare the jasmine rice as per the package instructions, ensuring it’s fluffy and ready to serve.

              Once all components are cooked, assemble the bowls: distribute the cooked jasmine rice evenly among 4 serving bowls. Place a salmon fillet atop each portion of rice, followed by a generous helping of the roasted vegetables. Drizzle each bowl with the reserved teriyaki sauce for added flavor.

                For the finishing touch, garnish each bowl with chopped green onions and a sprinkle of sesame seeds to enhance both flavor and visual appeal.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Serving Suggestions: Serve with additional lime wedges on the side for a zesty kick, or a sprinkle of chili flakes for those who enjoy a bit of heat.