Preheat oven to 425 degrees. Spray a 15x9x2-inch sheet pan with nonstick spray; set aside.
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
|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
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.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 80mg
- Sodium: 450mg
- Total Carbohydrates: 25g
- Protein: 31g