Sheet Pan Teriyaki Salmon

4 standard portions

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Ingredients

• 4 salmon fillets 5 ounces each
• ¾ cup All-Purpose Stir-Fry Sauce divided
• 1 tablespoon avocado oil
• 1 pound French green beans trimmed
• ¼ pound fresh shiitake mushrooms quartered
• 1 red bell pepper cored and thinly sliced
• 1 tablespoon toasted sesame seeds
• 2 scallions thinly sliced

Method

1. Place the salmon fillets in a high-sided dish where they’ll fit snugly. Pour in ⅓ cup of All-Purpose Stir-Fry Sauce .
2. Flip the salmon around in the marinade to coat well. Keep the fillets skin-side up in the marinade until you’re ready to cook. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)
3. When you’re ready to cook the sheet pan dinner, heat the oven to 400°F with the rack in the middle.
4. In a large bowl, whisk together ¼ cup All-Purpose Stir-Fry Sauce with 1 tablespoon avocado oil. (You should have about 2 tablespoons of “clean” All-Purpose Stir-Fry Sauce remaining to brush over everything later.)
5. Add the green beans, mushrooms, and bell pepper in the sauce and toss well.
6. Place the salmon skin-side down in the middle of a  parchment-lined rimmed baking sheet. Arrange the vegetables evenly and in a single layer around the salmon.
7. Bake the sheet pan dinner for 10 to 15 minutes or until the salmon is cooked to your preferred doneness. (I like the salmon cooked to about medium, about 130°F to 135°F in the thickest part of the fillet.)
8. Once the salmon is finished cooking and the vegetables are browned, brush on the reserved “fresh” All-Purpose Stir-Fry Sauce (not the stuff the salmon was marinated in) to add a bright kick of flavor.
9. Sprinkle on toasted sesame seeds and sliced scallions to finish the dish!