This delicious Teriyaki Salmon recipe uses an easy 10-ingredient teriyaki sauce and is baked on a sheet pan along with veggies to make the most delicious meal prep for easy meals during the week!
Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper, then set aside.
For the rice, combine uncooked brown rice, low sodium chicken broth, sea salt, and garlic powder in a deep stock pot and bring to a simmer. Cook until the liquid is completely absorbed by the rice and the rice is tender, about 20-30 minutes.
For the teriyaki sauce, in a medium saucepan, combine low sodium soy sauce, raw honey, minced garlic, minced fresh ginger, apple cider vinegar, and crushed red pepper flakes over medium-high heat, stirring frequently.
While that’s heating, dissolve some arrowroot starch in water in a separate mixing bowl, and then set aside.
Cook for 6-8 minutes, stirring frequently, until heated through and simmering.
Add the arrowroot starch mixture to the pan, and then stir to combine.
Cook for 3-4 more minutes, stirring frequently, until thickened. Remove from heat, and allow to cool.
Lay the salmon fillets, carrots, and broccoli onto the baking sheet.
Pour the cooled teriyaki sauce over the salmon and the veggies.
Place onto the oven and bake 12-14 minutes, until the top is on longer shiny and the fish flakes with twisted with a fork (125 - 140 degrees F range).
Remove from the oven. If you’d like the veggies to cook a little longer, you can remove the salmon and let rest and return the veggies to the oven until more tender, though they will cook more when reheated during the week.
Divide the salmon into 4-6 oz. portions.
To serve, divide the rice into meal prep containers (I use ½ cup portions), followed by the the veggies and the salmon.