Teriyaki Salmon with Vegetables from the Sheet

Ingredients

• 1 Broccoli
• 4 Carrots
• 250 g Mushrooms
• 2 onions
• 4 Garlic cloves
• 3 tbsp Sesame oil
• Salt
• Pepper
• 125 g Sugar snap peas
• 4 Salmon fillets (about 125 g each)
• 4 tbsp soy sauce
• 1 tbsp Rice vinegar
• 4 tbsp Honey
• 1 Spring onion
• 2 tbsp sesame seeds
• Optional: Lime juice

Instructions

1. 1.

   Wash the broccoli and divide it into florets. Peel, clean and slice the carrots diagonally. Clean and halve the mushrooms. Peel and quarter the onions. Crush the garlic.

2. 2.

   Place the vegetables on a baking sheet, drizzle with 2 tbsp sesame oil and season with salt and pepper. Bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for 15–20 minutes.

3. 3.

   Meanwhile, wash and clean the sugar snap peas. Rinse the salmon under cold water and pat dry. Mix soy sauce, rice vinegar, honey and the remaining sesame oil for the teriyaki sauce. Add the sugar snap peas and salmon to the vegetables, spread the teriyaki sauce over them and bake for another 10 minutes in the oven.

4. 4.

   Clean, wash and finely slice the spring onion. Sprinkle the salmon with sesame seeds and spring onions and serve with lime juice if desired.