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.
