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Sheet Pan Teriyaki Salmon and Vegetables diabetes friendly recipe

Sheet Pan Teriyaki Salmon and Vegetables

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Makes 4 servings Calories 230 Prep Time 15 minutes Total Time 50 minutes Made with Splenda® Stevia Sweetener


To make the teriyaki sauce:

  1. Heat oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring frequently until fragrant, about 30 seconds. Stir in water, soy sauce, sweetener and vinegar and bring to a boil over medium-high heat. Boil, stirring occasionally until reduced by half, about 8-10 minutes. Stir in sesame seeds and arrowroot and cook until thick, about 1-3 minutes. Remove from heat.

To assemble:

  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, toss broccoli, peppers, carrots and oil together until well coated. Arrange vegetables in a single layer on prepared baking sheet. Bake for 15 minutes.
  2. Arrange salmon fillets in a single layer on prepared baking sheet. Brush 1 tablespoon of teriyaki sauce over each salmon fillet. Continue to bake until salmon reaches desired doneness and vegetables are tender, about 8-10 minutes. Drizzle remaining teriyaki over vegetables. Top with green onions and serve.

Nutrition Info Per Serving

Serving Size: 1 salmon fillet and 1 cup vegetables

Calories 230
Total Fat 9g
Saturated Fat 1.5g
Cholesterol 50mg
Sodium 690mg
Total Carbs 20g
Dietary Fiber 2g
Sugars 3g
Added Sugars 0g
Protein 26g