Teriyaki Salmon with Roasted Pineapple and Veggies

8 oz. Asparagus, cut into 3-inch pieces
2 large carrots, peeled and cut diagonally into 1/4-inch slices
1 tbsp. olive oil
1 cup of pineapple chunks, cut into 1/2-inch wedges
4 (5-oz. each) salmon fillets, 3/4-to-1-inch-thick
½ c. Sesame teriyaki sauce, divided Sesame seeds, toasted, for garnish, Lemon halves, roasted, for garnish

Preheat oven to 425 degrees. Spray a 15x9x2-inch sheet pan with nonstick spray; set aside.
Toss asparagus and carrots with olive oil; add to one section on prepared pan. Add a row of pineapple. Pat salmon dry with paper towels. Arrange salmon on pan alongside pineapple. Brush salmon with 1/4 cup teriyaki sauce.
Roast for 10 to 14 minutes or until salmon flakes easily with a fork 145 degrees and vegetables are crisp-tender, stirring pineapple and veggies halfway through cooking.
Brush remaining 1/4 cup teriyaki sauce on salmon, pineapple, and vegetables. Sprinkle sesame seeds on salmon, if desired. Serve with roasted lemon half, if desired.

Don't Miss a Thing!

Joe's Produce Gourmet Market