Salmon Teriyaki Sheet Pan Dinner

20 min.
4 Servings
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If you’re short on time, forget take out! With just a sheet pan and 20 minutes you can create a delicious salmon teriyaki meal that’s just as good — if not better — than your go-to delivery.


  • 1 bunch green onions
  • 8 oz. shiitake mushrooms
  • 8 oz. baby bok choy
  • 4 fillets farm-raised Atlantic salmon
  • 1 cup Market District sesame teriyaki sauce
  • 2 pkg. (8.8 oz.) Giant Eagle whole grain brown 90 second rice
  • 2 tsp. toasted sesame seeds


   Prep Time: 5 min. • Cook Time: 15 min.

Preheat oven to 475°F. Slice the green onions. Remove the stem and quarter the shiitake mushrooms. Cut the bok choy in quarters lengthwise.

Place the shiitake, bok choy, and salmon in separate sections of a non-stick or foil-lined sheet pan. Coat the salmon with the teriyaki sauce. Place in oven and roast for 15 minutes.

While the salmon is cooking, heat the brown rice according to the package directions.

Serve the salmon and vegetables with the brown rice. Garnish with sliced green onions and sesame seeds. Serve with additional teriyaki sauce.

*For food safety, cook salmon to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving): Calories 530, Fat 30g, Sat Fat 9g, Trans Fat 0g, Cholesterol 65mg, Sodium 2080mg, Total Carbohydrate 41g, Fiber 3g, Sugars 9g, Protein 24g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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