Sheet-Pan Teriyaki Salmon with Green Beans

4.5
(2)
2 Reviews

Think of this sheet-pan teriyaki salmon as a stir-fry without the stirring! Instead, rice and veggies are baked on a hot sheet pan alongside green beans and salmon coated in a sweet teriyaki glaze. Microwaveable precooked rice or leftover brown rice works well here. Just be sure to break up any clumps of rice that are stuck together so it cooks evenly.

By
Liz Mervosh
Elizabeth Mervosh
Liz Mervosh

Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People and EatingWell.

EatingWell's Editorial Guidelines
Published on March 8, 2024
Tested by
Julia Levy
Julia Levy
Tested by Julia Levy

Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Active Time:
10 mins
Total Time:
25 mins
Servings:
4
Nutrition Profile:
Diabetes-Appropriate Nut-Free Healthy Pregnancy Heart-Healthy High-Protein Egg-Free
the ingredients to make the Sheet-Pan Teriyaki Salmon with Green Beans

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Ingredients

  • 1 (8-ounce) package trimmed fresh green beans

  • 1 teaspoon vegetable oil

  • 4 (5-ounce) skinless salmon fillets

  • 2 tablespoons teriyaki sauce

  • 1 (8.8-ounce) package microwaveable precooked brown rice (1 3/4 cups), squeezed to break apart any clumps of rice

  • 2 cups frozen bell pepper and onion blend, thawed 

  • 1 tablespoon reduced-sodium soy sauce

  • 2 teaspoons toasted sesame oil, divided

  • 1 teaspoon garlic paste

  • 1 teaspoon ginger paste 

  • 1 teaspoon rice vinegar

Directions

  1. Position oven racks in upper and lower thirds; preheat to 450°F. Place a large rimmed baking sheet in the oven; preheat for 10 minutes. Meanwhile, toss green beans with oil on a separate large rimmed baking sheet; spread the beans along the outer edges of the pan. Place salmon fillets in the center of the pan, evenly spaced apart. Spoon teriyaki sauce over the salmon.

    a step in making the Sheet-Pan Teriyaki Salmon with Green Beans

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  2. Carefully remove the hot baking sheet from the oven. Place rice, pepper and onion blend, soy sauce, 1 teaspoon sesame oil, garlic paste and ginger paste on the hot pan; stir to combine and quickly spread in an even layer.

  3. Place the pan with the salmon on the top rack and the pan with the rice on the lower rack. Bake until the salmon is cooked through and the rice is crisp in spots, 12 to 15 minutes. Drizzle vinegar and the remaining 1 teaspoon sesame oil over the rice and stir to combine.

    a step in making the Sheet-Pan Teriyaki Salmon with Green Beans

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  4. Divide the rice among 4 plates; top with the salmon and beans.

    a recipe photo of the Sheet-Pan Teriyaki Salmon with Green Beans

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Nutrition Information

Serving Size: 1 salmon fillet, about 1/3 cup rice & generous 1/3 cup green beans

Calories 441, Fat 21g, Saturated Fat 4g, Cholesterol 75mg, Carbohydrates 30g, Total Sugars 7g, Added Sugars 2g, Protein 33g, Fiber 6g, Sodium 392mg, Potassium 727mg

EatingWell.com, March 2024

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