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Easy Sheet Pan Teriyaki Salmon Rice Bowl Recipe for Healthy Meal Prep

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A simple, healthy, and flavorful sheet pan recipe combining teriyaki salmon, roasted veggies, and rice, perfect for quick meal prep and balanced meals.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on for crispiness
  • 1/3 cup soy sauce (low-sodium preferred)
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 1 red bell pepper, sliced
  • 1 small broccoli crown, cut into florets
  • 1 cup snap peas or sugar snap peas
  • 1 small red onion, cut into wedges
  • 2 cups cooked jasmine or brown rice (about 1 cup dry)
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Mix cornstarch slurry separately and stir into the sauce to thicken.
  3. Spread broccoli florets, sliced red bell pepper, snap peas, and red onion wedges evenly on a sheet pan. Drizzle half of the teriyaki sauce over the veggies and toss gently to coat.
  4. Roast the veggies in the oven for about 10 minutes.
  5. Remove the sheet pan, push veggies to the edges, and place salmon fillets skin-side down in the center. Brush remaining teriyaki sauce over the salmon.
  6. Return the sheet pan to the oven and roast for another 12-15 minutes until salmon flakes easily and skin is crispy, and veggies are tender and caramelized.
  7. Cook rice according to package instructions while salmon and veggies roast.
  8. Divide cooked rice between four bowls. Top with roasted veggies and a salmon fillet each. Garnish with sliced green onions and toasted sesame seeds.
  9. Serve immediately or let cool before packing into meal prep containers. Store in the fridge for up to 4 days.

Notes

For gluten-free, substitute soy sauce with tamari or coconut aminos. Fresh ginger is preferred but ground ginger can be used. Do not overcrowd the pan to ensure proper roasting. Pat salmon dry before applying sauce for crispy skin. Rotate sheet pan halfway through roasting if needed. Let salmon rest a few minutes after cooking for juiciness. Sauce thickened with cornstarch clings better to salmon and veggies.

Nutrition

Keywords: teriyaki salmon, sheet pan recipe, meal prep, healthy dinner, easy salmon recipe, roasted veggies, rice bowl

Find it online: https://noshbelle.com/easy-sheet-pan-teriyaki-salmon-rice-bowl-recipe-for-healthy-meal-prep/