I love making teriyaki salmon with vegetables for my weekly meal prep. It’s a tasty and healthy option that’s quick to put together. This recipe combines the richness of salmon fillets marinated in a homemade teriyaki sauce with a vibrant mix of colorful veggies.
For the veggies, I usually choose a mix of bell peppers, green beans, and sweet potato wedges. Tossing them in a bit of oil and seasoning before baking creates a delightful balance of flavors. This dish not only brings joy to your taste buds but is also packed with protein and nutrients.
Why Teriyaki Salmon is a Meal Prep Favorite
Making teriyaki salmon with vegetables is a staple in my weekly meal prep routine. It’s a delightful and healthy choice that can be prepared quickly.
The process begins with marinating salmon fillets in a homemade teriyaki sauce, which infuses the fish with a savory and rich flavor. This preparation not only enhances the taste but also makes the salmon incredibly moist after cooking.
For the accompanying vegetables, I typically select a vibrant mix. Bell peppers, green beans, and sweet potato wedges add color and variety, making the dish visually appealing and nutritious.
Preparing Your Ingredients
Gathering all the ingredients is the first step toward creating this meal. Start with fresh salmon fillets and a homemade teriyaki sauce for the best flavor.
The vegetables are equally important; I prefer using red and yellow bell peppers, crisp green beans, and sweet potato wedges. Tossing them in olive oil along with salt and pepper ensures they are well-seasoned before roasting.
Having everything prepped in advance not only streamlines the cooking process but also allows for an organized kitchen environment.
Cooking Method: Sheet Pan Simplicity
Once the ingredients are ready, I arrange them on a large sheet pan. This method simplifies both cooking and cleanup, making it a go-to option for busy days.
The oven is preheated to 400°F (200°C), and the pan goes in for 20 to 25 minutes. During this time, the salmon becomes flaky while the vegetables roast beautifully, retaining their color and crunch.
This cooking technique ensures that everything is ready simultaneously, allowing for a seamless dining experience.
Presentation Makes a Difference
When the meal is cooked, I let it cool slightly before serving. Presentation matters, so I often sprinkle sesame seeds and chopped green onions over the top.
Serving it on a rustic wooden table highlights the rich colors and textures of the dish. The vibrant plate of teriyaki salmon alongside colorful roasted vegetables is not only mouthwatering but also inviting.
Storage and Reheating for Convenience
After allowing the dish to cool, I divide it into containers for easy meal prep. This makes it simple to grab a healthy lunch during busy weekdays.
The flavor holds up well when reheated, ensuring that each meal is satisfying and energizing. With protein-packed salmon and nutrient-rich vegetables, this dish fuels me throughout the day.
Conclusion: A Nutritious and Flavorful Choice
This oven-baked teriyaki salmon with colorful vegetables is more than just a meal; it’s a wholesome option that supports a balanced diet. The combination of flavors and textures makes it a favorite in my kitchen.
So whether you’re meal prepping or looking for a quick dinner option, this recipe delivers both taste and nutrition effortlessly.
Quick and Easy Teriyaki Salmon Recipe

This dish is perfect for busy weekday lunches. After arranging everything on a sheet pan, I pop it in the oven, and the salmon comes out flaky while the vegetables get nicely roasted. Once cooled, I divide the meal into containers, making it easy to reheat for a satisfying boost throughout the afternoon.
Ingredients
- 4 salmon fillets
- 1/2 cup homemade teriyaki sauce
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed
- 1 large sweet potato, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Marinate the Salmon: Place salmon fillets in a bowl and pour homemade teriyaki sauce over them. Let them marinate for at least 20 minutes.
- Prepare the Vegetables: In a large bowl, toss bell peppers, green beans, and sweet potato wedges with olive oil, salt, and pepper.
- Arrange on Sheet Pan: Preheat your oven to 400°F (200°C). On a large sheet pan, arrange the marinated salmon and the seasoned vegetables in a single layer.
- Bake: Place the sheet pan in the oven and bake for 20-25 minutes, or until the salmon is flaky and the veggies are roasted.
- Serve: Once done, remove from the oven and let cool slightly. If desired, sprinkle sesame seeds and chopped green onions on top before serving.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: 350kcal
- Fat: 18g
- Protein: 30g
- Carbohydrates: 22g

Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.