1/2 cup Teriyaki Sauce, divided
1 pound carrots, sliced
1 red bell pepper, chopped
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 scallions, sliced
Preheat oven to 400°F. Grease sheet pan. Marinate salmon in Teriyaki Sauce for at least 15 minutes.
Meanwhile prep the carrots, red bell pepper, and asparagus. Toss with remaining 1/4 cup Teriyaki Sauce.
Transfer salmon to the prepared sheet pan. Spread vegetables in an even layer around the salmon. Bake for 15-20 minutes or until vegetables are tender and salmon is cooked through: 145°F.
Calories 380, Fat 13 grams, Saturated Fat 2 grams, Carbs 31 grams, Fiber 9 grams, Sugar 17 grams, Protein 36 grams, Cholesterol 80 milligrams, Sodium 1360 milligrams
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