Sheet Pan Teriyaki Salmon + Sugar Snap Peas

Just 3 ingredients, a sheet pan (rimmed cookie sheet), and 15 minutes in the oven for a hands-off, easy clean-up weeknight meal.

You can easily double this recipe to serve 4. Just use two sheet pans - 1 for the salmon and 1 for the sugar snap peas.

Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes

Ingredients:

• 8-10 oz bag sugar snap peas (about 2.5 cups)

• 2 salmon fillets

• 1/4 cup teriyaki sauce

• 2 cups frozen brown rice

• Optional topping ideas:

  • Drizzle teriyaki sauce

  • Sesame seeds

  • Sliced green onion

  • Sriracha sauce

Instructions:

1. Preheat oven to 400 degrees F.

2. Line a baking sheet with parchment paper.

3. Place sugarsnap peas on one side of sheet pan. Coat with 2 Tbsp of teriyaki sauce. Gently combine.

4. Place salmon fillets (skin side down if applicable) on other half of sheet pan. Drizzle each with 1 Tbsp teriyaki sauce.

5. Bake for 10-15 minutes (depending on thickness of salmon) or until salmon flakes easily with a fork and sugar snap peas are tender. 

6. Heat rice according to package instructions.

7. Serve roasted salmon and sugar snap peas over cooked brown rice.

8. Top with additional toppings if desired.