Teriyaki Salmon with Roasted Baby Potatoes and Vegetables

Ingredients

• 6 salmon fillets (Skin-on if possible; approximately 150 g each)
• 0.5 kg baby potatoes (Halved or quartered depending on size)
• 400 g frozen broccoli (Al Wadi or equivalent)
• 400 g frozen green peas and baby carrots (Al Wadi or equivalent)
• 2 tbsp extra-virgin olive oil (For coating the potatoes and vegetables; quantity estimated because the source says to add oil without specifying an amount)
• 2 tsp Italian seasoning
• salt (To taste)
• black pepper (To taste for the salmon and vegetables)
• 0.5 cup low-sodium soy sauce
• 0.25 cup honey
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp fresh ginger (Finely minced)
• 4 cloves garlic (Minced)
• 2 tsp cornstarch
• 0.5 tsp black pepper (For the teriyaki sauce)
• 1 tbsp sesame seeds (For serving; mentioned in the transcript)
• 2 green onion (Sliced, for serving; mentioned in the transcript)

Steps

1. 1

   Preheat the oven to 200°C (400°F). Prepare a large baking tray, preferably one large enough to hold the salmon and vegetables in a mostly single layer.

2. 2

   Make the teriyaki sauce. Add the soy sauce, honey, rice vinegar, sesame oil, minced ginger, minced garlic, cornstarch, and 1/2 teaspoon black pepper to a saucepan. Whisk until the cornstarch is evenly dispersed.

3. 3

   Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring frequently, then continue heating until the sauce thickens slightly and becomes glossy. Remove it from the heat and reserve some sauce for serving later.

4. 4

   While the sauce cooks, cut the baby potatoes into halves or quarters. Place them in a pot of boiling water and parboil until they are partially tender but not fully cooked, about 8–10 minutes. Drain well.

5. 5

   Transfer the drained potatoes to a bowl. Add olive oil, the Italian seasoning, salt, and black pepper, and toss thoroughly so the potatoes are evenly coated.

6. 6

   Arrange the salmon fillets on the baking tray with the skin facing down. Leave a little space between the fillets so the hot air can circulate.

7. 7

   Add the frozen broccoli, peas, and baby carrots around the salmon. Add the seasoned potatoes to the tray, then drizzle the vegetables and potatoes with a little additional olive oil and season with salt and black pepper.

8. 8

   Spoon teriyaki sauce over the salmon, using enough to coat the tops while reserving the remainder for serving. Do not submerge the salmon completely in the sauce.

9. 9

   Bake in the preheated oven for approximately 12 minutes, or longer if needed, until the salmon is opaque and flakes easily in the center and the vegetables and potatoes are fully tender. For food safety, the thickest salmon portion should reach 63°C (145°F).

10. 10

    Remove the tray from the oven. Spoon the reserved teriyaki sauce over the salmon and vegetables, then garnish with sesame seeds and sliced green onion. Serve immediately.

Notes

The transcript says to parboil the potatoes because the salmon cooks quickly. Keep some teriyaki sauce aside so it can be added after baking. Frozen vegetables may be substituted according to preference. The listed olive oil amount is estimated because the source specifies olive oil but gives no quantity.

Nutrition per serving

• main
• seafood
• baked
• one-pan
• East Asian-inspired
• high-protein
• weeknight
• gluten-free option