Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
35 Mins
Total Time:
55 Mins
This recipe has only 5 ingredients for 1 delicious dinner! All done on one sheet pan, the teriyaki sauce goes so well with the sweet and filling sweet potatoes and zucchini. Minimal ingredients and minimal clean up make for maximum delicious.
Ingredients
Adjust Servings
Instructions
- Preheat oven to 400 degrees. Peel sweet potatoes and dice into small bite sized pieces. Add to sheet pan with 1 Tbsp oil and toss to coat. Season with salt and pepper to taste, and cook in oven for 15 minutes.
- While the sweet potatoes are cooking, use half of the teriyaki sauce to marinate the salmon. Place filets in a large bowl or plate, and brush with a generous amount of teriyaki sauce. Set aside. Dice zucchini into bite sized pieces, and slice scallions crosswise (making small o's, like you would have on a baked potato) and set aside.
- Remove potatoes from oven. Using a spatula, flip the potatoes and make sure none are sticking to the pan. Add zucchini to pan, and lay salmon filets on top of hash. Discard extra teriyaki sauce used to marinate. Return to the oven and cook for another 12 - 15 minutes.
- Remove the pan from the oven, and top salmon filets with more fresh sauce (from the jar, not what you marinated in) if desired. Turn the oven to high broil, and broil the salmon for an additional 2 minutes to crisp the edges. Remove from oven. Top with 1 tbsp of scallion and more teriyaki sauce if desired.
