16 ounces green beans, trimmed
2 carrots, peeled and cut diagonally in 1/4-inch slices
1/2 cup teriyaki sauce, homemade or store-bought
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
1/2 teaspoon sesame seeds
TERIYAKI SAUCE
1 tablespoon cornstarch
1/4 cup reduced sodium soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
DIRECTIONS:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place salmon, green beans and carrots in a single layer onto the prepared baking sheet.
Spoon teriyaki sauce over the salmon.
Drizzle green beans and carrots with olive oil; season with salt and pepper, to taste.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*
Serve immediately, garnished with green onions and sesame seeds, if desired.
