Teriyaki Salmon

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 pound brussels sprouts halved
• 1 tablespoon canola oil divided
• 1 teaspoon sesame oil dark
• 4 teaspoons garlic divided chopped
• 1 teaspoon ginger grated
• 1 tablespoon honey 
• 1 tablespoon rice vinegar 
• 1.5 pounds salmon fillet 
• 0.5 teaspoon salt divided
• 0.5 pound mushroom caps sliced
• 2 tablespoons teriyaki sauce low-sodium

Equipment

• bowl
• frying pan
• oven

Directions

1. Position rack in middle of oven; heat oven to 450°F. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil.
2. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray.
3. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.
4. Self