Think of this sheet-pan teriyaki salmon as a stir-fry without the stirring! Instead, rice and veggies are baked on a hot sheet pan alongside green beans and salmon coated in a sweet teriyaki glaze. Microwaveable precooked rice or leftover brown rice works well here. Just be sure to break up any clumps of rice that are stuck together so it cooks evenly.

Ingredient

• 1 (8-ounce) package trimmed fresh green beans

• 1 teaspoon vegetable oil

• 4 (5-ounce) skinless salmon fillets

• 2 tablespoons teriyaki sauce

• 1 (8.8-ounce) package microwaveable precooked brown rice (1 3/4 cups), squeezed to break apart any clumps of rice

• 2 cups frozen bell pepper and onion blend, thawed 

• 1 tablespoon reduced-sodium soy sauce

• 2 teaspoons toasted sesame oil, divided

• 1 teaspoon garlic paste

• 1 teaspoon ginger paste 

• 1 teaspoon rice vinegar

Direction

1. Position oven racks in upper and lower thirds; preheat to 450°F. Place a large rimmed baking sheet in the oven; preheat for 10 minutes. Meanwhile, toss green beans with oil on a separate large rimmed baking sheet; spread the beans along the outer edges of the pan. Place salmon fillets in the center of the pan, evenly spaced apart. Spoon teriyaki sauce over the salmon.

2. Carefully remove the hot baking sheet from the oven. Place rice, pepper and onion blend, soy sauce, 1 teaspoon sesame oil, garlic paste and ginger paste on the hot pan; stir to combine and quickly spread in an even layer.

3. Place the pan with the salmon on the top rack and the pan with the rice on the lower rack. Bake until the salmon is cooked through and the rice is crisp in spots, 12 to 15 minutes. Drizzle vinegar and the remaining 1 teaspoon sesame oil over the rice and stir to combine.

4. Divide the rice among 4 plates; top with the salmon and beans.