Sheet Pan Salmon and Peppers
Recipe type: Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 2 (6 ounce) salmon filets
  • 2 teaspoon sesame oil, divided
  • ¼ teaspoon minced garlic
  • ½ teaspoon grated ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon brown sugar
  • ½ teaspoon toasted sesame seeds (optional)
  • 1 scallion, chopped (optional)
  • ~12 mini rainbow peppers, seeded and halved
  • ¼ teaspoon kosher salt
  1. Preheat oven to 400 degrees. Cover a sheet pan with aluminum foil and lightly spray with olive oil.
  2. In a small bowl, combine one teaspoon sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and whisk until blended. Place salmon filets in a bowl or Ziplock bag and add marinade. Let sit, refrigerated, for about 10 minutes or up to a few hours.
  3. In a medium bowl, toss peppers with remaining teaspoon sesame oil, ¼ teaspoon salt and cracked black pepper, to taste. Spread them evenly on prepared sheet pan and roast for 10 minutes.
  4. Remove veggies from oven and add the salmon to the pan. Roast for about 8-10 minutes, or until salmon is cooked through. Serve with peppers, and garnish with scallions and sesame seeds, if desired.
Recipe by In Good Taste at