Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini
Quick and easy sheet pan teriyaki salmon with roasted dill potatoes and broccolini is the perfect one pan weeknight healthy low-calorie dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 24 oz skinless salmon sliced into pieces
- 2 tbsp Kikkoman Teriyaki Marinade Sauce
- 1 tbsp minced garlic
- 1/2 red pepper sliced
- 6 small yukon potatoes chopped
- 3/4 pound broccolini fresh
- 1 tsp paprika
- McCormick's Grill Mates Salmon Seasoning (or Montreal Chicken Seasoning) to taste
- McCormick's Grill Mates BBQ Seasoning to taste
- salt and pepper to taste
- 1 tsp dill seasoning
- 1 tsp olive oil
Drizzle 1 tbsp of the marinade over the salmon. Season both sides with the spices. Add the minced garlic to the top of each piece of salmon.
Add the salmon to a Ziploc bag. Drizzle the remaining teriyaki sauce throughout. Seal the bag remove all air. Refrigerate for 4 hours to overnight.
Preheat oven to 425 degrees.
Line a sheet pan with foil. Spray with cooking spray.
Add the sliced potatoes to a large bowl. Cover the potatoes with olive oil and toss. Season with salt, pepper, and dill seasoning.
Add the salmon and potatoes to the pan. Sprinkle paprika over the salmon. Cover the pan with additional foil.
Bake for 10 minutes. Remove the pan and foil.
Add the veggies to the pan. Season to taste. Bake for an additional 10 minutes uncovered.
Cool before serving.