Think of this sheet-pan teriyaki salmon as a stir-fry without the stirring!
Microwaveable precooked rice or leftover brown rice works well here.
Just be sure to break up any clumps of rice that are stuck together so it cooks evenly.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Place a large rimmed baking sheet in the oven; preheat for 10 minutes.
Place salmon fillets in the center of the pan, evenly spaced apart.
Spoon teriyaki sauce over the salmon.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Carefully remove the hot baking sheet from the oven.
Bake until the salmon is cooked through and the rice is crisp in spots, 12 to 15 minutes.
Drizzle vinegar and the remaining 1 teaspoon sesame oil over the rice and stir to combine.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Divide the rice among 4 plates; top with the salmon and beans.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
