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The One-Pan Teriyaki Salmon & Veggie Rice Bowl is a delightful dish that marries the rich flavors of teriyaki sauce with the freshness of vegetables and the heartiness of salmon. This recipe not only tantalizes the taste buds but also offers a well-rounded meal that is perfect for busy individuals and families. One-pan recipes like this one are ideal for those with limited time, as they require minimal preparation and cleanup while still delivering a nutritious and satisfying meal.

One-Pan Teriyaki Salmon and Veggie Rice Bowl

Discover the One-Pan Teriyaki Salmon & Veggie Rice Bowl, a delicious and nutritious meal that comes together with minimal effort. This recipe combines succulent salmon, vibrant vegetables, and fluffy jasmine rice, all cooked in one pan for easy cleanup. Perfect for busy families and health-conscious eaters, this dish is customizable to suit your preferences. Enjoy the balance of flavors and the convenience of a quick prep as you savor this delightful bowl at dinner.
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Ingredients
  

For the Salmon and Marinade:

4 (6 oz) salmon fillets, skin on

1/2 cup teriyaki sauce (store-bought or homemade)

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon sesame oil

Salt and pepper, to taste

For the Veggies and Rice:

1 cup jasmine rice, rinsed

2 cups vegetable broth (or water)

1 cup broccoli florets

1 red bell pepper, thinly sliced

1 cup snap peas

1 tablespoon olive oil

1 teaspoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Optional: extra teriyaki sauce for drizzling

Instructions
 

Marinate the Salmon:

    - In a bowl, mix together the teriyaki sauce, grated ginger, minced garlic, sesame oil, salt, and pepper.

      - Add the salmon fillets to the marinade and let sit for at least 15 minutes (or up to 1 hour in the refrigerator for more flavor).

        Cook the Rice:

          - In a large skillet or pan, heat a tablespoon of olive oil over medium heat.

            - Add the rinsed jasmine rice, stirring for 1-2 minutes until slightly toasted.

              - Pour in the vegetable broth, bring it to a boil, then reduce heat to low and cover. Cook for 12-15 minutes, or until all the liquid has been absorbed. Fluff with a fork and set aside.

                Sauté the Vegetables:

                  - In the same skillet (after the rice is done), add a bit more olive oil if necessary and toss in the broccoli, bell pepper, and snap peas.

                    - Sauté for 4-5 minutes until just tender but still vibrant in color. Season lightly with salt and pepper.

                      Cook the Salmon:

                        - Push the sautéed vegetables to the side of the skillet, creating space for the salmon fillets.

                          - Place the marinated salmon in the skillet, skin side down.

                            - Cook for about 4-5 minutes on each side, spooning some of the leftover marinade over the top for extra flavor. A lid can be placed over the skillet to help steam the salmon for a few minutes, ensuring it cooks through.

                              Assemble the Bowl:

                                - To serve, spoon the fluffy jasmine rice into bowls, followed by a generous portion of the sautéed vegetables.

                                  - Top with a salmon fillet and a drizzle of extra teriyaki sauce if desired.

                                    - Garnish with sesame seeds and sliced green onions for a fresh finish.

                                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings