Teriyaki Salmon with Roasted Pineapple and Veggies

Recipe

Main Dish
Teriyaki Salmon with Roasted Pineapple and Veggies

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User Rating

4.8 out of 5 stars
Rate it:
5 ratings

Recipe Data

4
Servings
10min
Prep
25min
Total

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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.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
8 oz.Hy-Vee Short Cuts garlic-lemon asparagus, cut into 3-inch pieces
2large 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

  1. Preheat oven to 425 degrees. Spray a 15x9x2-inch sheet pan with nonstick spray; set aside.

  2. 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.

  3. 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.

  4. 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%

Recipe Source:

Hy-Vee Seasons September 2019