Prep Time: 15 minutes | Cook Time: 35 minutes
Salmon and Vegetables
- 1 lb baby potatoes, large ones halved
- 16 oz fresh green beans, trimmed
- 4 filets salmon, about 6 oz each
- 2 tbs sesame oil
- 2 tsp chili garlic sauce
- 1 tsp soy sauce
- 3/4 cup water, divided
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tbs honey
- 1 tsp rice vinegar
- 1 tbs cornstarch
Preheat the oven to 425 F and prepare a baking sheet by lightly greasing.
Prepare the teriyaki sauce. Heat a small saucepan over medium heat with 1/2 cup water, soy sauce, brown sugar, ground ginger, garlic powder, honey, and rice vinegar. In a small bowl, whisk together remaining 1/4 cup water and cornstarch.
Bring the saucepan to a simmer, then stir in cornstarch mixture. Let cook until thick enough to coat the back of a spoon. Remove from heat and let cool to room temperature.
In a large mixing bowl, combine sesame oil, chili garlic sauce, and soy sauce. Add potatoes and toss to coat. Roast to mostly cook and soften, about 20 minutes. Lower the oven temperature to 400 F.
Add the green beans and salmon to the bowl the potatoes were tossed in and drizzle the room temperature teriyaki sauce. You should have about 1/2 cup, but a little more or less won't hurt. Toss lightly, then transfer to the baking sheet with the potatoes.
Return the sheet to the oven and cook until the fish is tender and flakes easily with a fork, about 15 minutes.