Preheat oven to 425 degrees. Spray a 15x9x2-inch sheet pan with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Our sheet pan salmon dinner only uses one dish and contains healthy fats, proteins, and a bunch of vegetables for a well-rounded family-friendly dinner.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. Hy-Vee Short Cuts garlic-lemon asparagus, cut into 3-inch pieces | ||
| 2 large carrots, peeled and cut diagonally into 1/4-inch slices | ||
| 1 tbsp. Gustare Vita olive oil | ||
| ½ (1-lbs.) pkg. Hy-Vee Short Cuts pineapple chunks, cut into 1/2-inch wedges | ||
| 4 (5-oz. each) salmon fillets, 3/4-to-1-inch-thick | ||
| ½ c. Culinary Tours sesame teriyaki sauce, divided | ||
| Sesame seeds, toasted, for garnish | ||
| Lemon halves, roasted, for garnish |
Things To Grab
- 15x9x2-inch sheet pan
- Hy-Vee nonstick cooking spray
- Silicone pastry brush
- Meat thermometer
Directions
Toss asparagus and carrots with olive oil; add to one section on prepared pan. Add a row of pineapple. Pat salmon dry with paper towels. Arrange salmon on pan alongside pineapple. Brush salmon with 1/4 cup teriyaki sauce.
Roast for 10 to 14 minutes or until salmon flakes easily with a fork 145 degrees and vegetables are crisp-tender, stirring pineapple and veggies halfway through cooking.
Brush remaining 1/4 cup teriyaki sauce on salmon, pineapple, and vegetables. Sprinkle sesame seeds on salmon, if desired. Serve with roasted lemon half, if desired.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 80mg
- Sodium: 450mg
- Total Carbohydrates: 25g
- Protein: 31g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 80%
0%
Potassium 15%