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- 2 salmon fillets (about 6 ounces each) - 2 cups broccoli florets - 1 cup bell peppers (sliced; any color) - 1 cup snap peas - 1/2 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons olive oil - 2 cloves garlic (minced) - 1 teaspoon fresh ginger (grated) - 2 green onions (sliced, for garnish) - 1 tablespoon sesame seeds (for garnish) - Cooked rice or quinoa (for serving)

Quick Teriyaki Salmon and Vegetable Skillet

Discover the delightful Savory Teriyaki Delight, a salmon recipe that's as nutritious as it is delicious! Featuring tender salmon fillets paired with fresh broccoli, bell peppers, and snap peas, all coated in a rich teriyaki sauce, this dish makes for a perfect weeknight dinner or a special occasion meal. Easy to prepare and packed with flavor, elevate your dining experience with this healthy, mouthwatering recipe that’s sure to impress everyone at your table.
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 cup snap peas, trimmed

1/4 cup teriyaki sauce (store-bought or homemade)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ginger, freshly grated

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Cooked rice or quinoa (to serve)

Instructions
 

Preparation: Start by washing and cutting all vegetables. Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper.

    Heat the Skillet: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

      Cook the Salmon: Carefully place the salmon fillets in the skillet, skin-side down (if they have skin), and cook for about 4-5 minutes on each side, depending on thickness, until the salmon is nicely browned and flakes easily with a fork. Drizzle 2 tablespoons of the teriyaki sauce over the salmon in the last minute of cooking. Remove from the skillet and set aside.

        Stir-Fry the Vegetables: In the same skillet, add the broccoli florets, sliced bell pepper, and snap peas. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp. Pour the remaining teriyaki sauce over the vegetables and toss to coat.

          Combine: Reduce the heat to low, add the salmon back to the skillet, and gently toss everything together so the salmon is coated with the sauce and the vegetables are well mixed.

            Serve: Plate the teriyaki salmon and vegetables over a bed of cooked rice or quinoa. Garnish with sliced green onions and a sprinkle of sesame seeds.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4