2large carrotspeeled cut into ¼ inch slices on bias
1mediumred onioncut into ½ inch wedges
½teaspoonfreshly ground black pepper
3tablespoonlight brown sugar
1teaspooncrushed red pepper flakes
1 ½cupsfresh pineapplecut into ½ inch wedges
1tablespoontoasted sesame seeds
thinly sliced green onion and lemon wedges for garnishing
Preheat oven to 425 degrees. Spray a large rimmed sheet pan with nonstick cooking spray or brush with oil. Set aside.
In a medium size mixing bowl toss together sugar snap peas, carrots and onion wedges with olive oil. Season with garlic salt and black pepper. Add to one section on prepared pan. Roast for 10 minutes.
Meanwhile, in a small bowl, whisk together teriyaki sauce, brown sugar, garlic and red pepper flakes until sugar has dissolved.
After 10 minutes, add a row of pineapple to the center of the pan. Pat salmon dry with paper towels. Arrange salmon on pan alongside pineapple. Brush salmon and pineapple with ¼ cup teriyaki sauce.
Roast for 15-18 minutes or until salmon flakes easily with a fork and is 145°F internal temperature and vegetables are crisp-tender. Turn pineapple and vegetables halfway through cooking.
Brush remaining ¼ cup teriyaki sauce on salmon, pineapple, and vegetables. Sprinkle sesame seeds on salmon. May broil to char further. (Don't broil the sesame seeds if they're already toasted, add them before serving.)
Serve immediately over cooked rice garnished with green onion and lemon wedges, if desired.
To lighten this dish further, use an oil mister or cooking spray in place of olive oil.