Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 4 (6 oz) salmon fillets
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 cup snap peas
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
  3. In a small mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil to create the glaze.
  4. Place the salmon fillets in the center of the prepared baking sheet and brush generously with half of the teriyaki glaze.
  5. Toss the broccoli florets, red bell pepper strips, and snap peas in olive oil, salt, and pepper, then scatter them in a single layer around the salmon fillets.
  6. Bake for 12–15 minutes. Use a meat thermometer to ensure the thickest part of the fillet reaches an internal temperature of 135°F (57°C).
  7. Remove the pan from the oven and let the salmon rest for 5 minutes (it will rise to 145°F). Brush with the remaining fresh glaze before serving.