Teriyaki Salmon Sheet Pan Dinner

Teriyaki salmon fillets with pineapple and vegetables are roasted together on a sheet pan for a quick and easy meal.

Prep: 15 min | Yield: 4 servings

Ingredients

• 2 cups fresh broccoli florets
• 1 cup sliced carrot
• 1 cup fresh snow peas
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 cup trimmed fresh green beans
• 1 cup fresh pineapple chunks
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 1/2 cup P.F. Chang's® Teriyaki Sauce, divided
• 4 (4 ounce) salmon fillets
• Toasted sesame seeds
• Sliced green onion

Instructions

1. Heat oven to 425 degrees F.
2. Stir together broccoli, carrot, snow peas, bell pepper, green beans, pineapple, oil and salt in large bowl; pour onto large rimmed baking sheet pan in an even layer.
3. Bake for 5 minutes.
4. Coat salmon with 1/4 cup Teriyaki sauce.
5. Remove vegetables from oven and place salmon on top of vegetables.
6. Pour remaining 1/4 cup sauce over salmon.
7. Bake for 10 to 15 minutes longer until vegetables are tender and salmon is firm (145 degrees F).
8. Top with sesame seeds and green onions and serve.

Notes

Get dinner on the table even quicker with precut vegetables and pineapple available in most produce sections.

Pair with P.F. Chang’s® Home Menu frozen dumplings or Signature Rice for a quick side.

Nutrition

Per serving: 351 calories, 23g Carbs

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.