Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini

Quick and easy sheet pan teriyaki salmon with roasted dill potatoes and broccolini is the perfect one pan weeknight healthy low-calorie dinner.

Course dinner, lunch

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 319kcal

24 oz skinless salmon sliced into pieces
2 tablespoon Kikkoman Teriyaki Marinade Sauce
1 tablespoon minced garlic
½ red pepper sliced
6 small yukon potatoes chopped
¾ pound broccolini fresh
1 teaspoon paprika
McCormick's Grill Mates Salmon Seasoning (or Montreal Chicken Seasoning) to taste
McCormick's Grill Mates BBQ Seasoning to taste
salt and pepper to taste
1 teaspoon dill seasoning
1 teaspoon olive oil

Drizzle 1 tablespoon of the marinade over the salmon. Season both sides with the spices. Add the minced garlic to the top of each piece of salmon.
Add the salmon to a Ziploc bag. Drizzle the remaining teriyaki sauce throughout. Seal the bag remove all air. Refrigerate for 4 hours to overnight.
Preheat oven to 425 degrees.
Line a sheet pan with foil. Spray with cooking spray.
Add the sliced potatoes to a large bowl. Cover the potatoes with olive oil and toss. Season with salt, pepper, and dill seasoning.
Add the salmon and potatoes to the pan. Sprinkle paprika over the salmon. Cover the pan with additional foil.
Bake for 10 minutes. Remove the pan and foil.
Add the veggies to the pan. Season to taste. Bake for an additional 10 minutes uncovered.
Cool before serving.

Calories: 319kcal