Sheet Pan Teriyaki Salmon Bowls
This sheet pan teriyaki salmon bowl comes together in a snap! It’s full of colorful veggies, delicious teriyaki salmon, and a base of brown rice for the healthiest dinner that comes together in 20 minutes! Quick, easy, and great for the whole family!
- 1.5 cups brown rice
- 1.5 lb salmon fillets
- 1 broccoli crown, cut into small pieces
- 1/2 lb asparagus, cut into small pieces
- 1 red bell pepper, diced small
- 1 tbsp avocado oil
- 3 tbsp teriyaki sauce
- 1 tsp sea salt
- 1/2 tsp pepper
Start by cooking rice according to package directions.
Pre-heat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Add the salmon fillets, chopped broccoli, chopped asparagus, and diced bell pepper divided onto the pans. Drizzle with avocado oil, teriyaki sauce, sea salt, and pepper. Stir gently, then bake for 13-15 minutes, until the salmon is beginning to flake.
Serve the rice, teriyaki veggies, and salmon with extra teriyaki sauce if desired.