Skip navigation


  • 2 (5 oz.) wild salmon filets
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 head broccoli, chopped
  • 1 bag sugar snap peas
  • 1 bag tri-color baby carrots
  • Propellant-free avocado oil spray
  • Salt & pepper, to taste
  • Scallions, for garnish


  • Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper, and lightly spray with oil.
  • Spread all the vegetables evenly on the pan. Spray with oil, and season with pepper and a pinch of salt, if desired.
  • Bake in the oven for about 10 minutes, then remove the vegetables from the oven and toss.
  • Move the vegetables over slightly to make room for the salmon filets. Place the salmon on the sheet pan and coat each filet with about 2 tablespoons of the teriyaki sauce.
  • Bake in the oven for another 10 minutes.

Pro Tip: Add a scoop of cooked quinoa for extra protein and fiber.

browser error

Browser Error

Diagnosis: Our website no longer supports this web browser.

Treatment: Please use one of the following browsers for the best possible outcome.

  • edge web browser iconEdge
  • chrome web browser iconChrome
  • safari web browser iconSafari
  • firefox web browser iconFirefox