This entire meal can be cooked on the same rimmed cookie sheet. Good night to volunteer for after-dinner dish duty!
Tonight’s menu:
Teriyaki Salmon
Roasted shiitake mushrooms
Roasted brussel sprouts
Roasted fingerling potatoes
Fruit salad of grapes and chopped pluots
To make on one pan, first toss potatoes in a little oil and start roasting at 425 degrees. While these are cooking, combine teriyaki sauce with a little sesame oil, rice vinegar, honey, minced ginger, and minced garlic. Spread a few tablespoons of marinade over salmon and set aside. Toss brussel sprouts in oil and minced garlic. Toss sliced mushrooms in oil and minced garlic in separate bowl.
After about 15 minutes, add brussels to pan in oven and increase heat to 450. Once brussels are lightly browned, about 5 minutes later, gather brussels into a group and place salmon on top. Spread mushrooms around salmon. Cook about 8 to 10 minutes until all is done. Drizzle remaining marinade on top and serve.