Teriyaki Salmon with Roasted Pineapple and Veggies

Ingredients:

• 8 oz.Hy-Vee Short Cuts garlic-lemon asparagus, cut into 3-inch pieces

• 2 large carrots, peeled and cut diagonally into 1/4-inch slices

• 1 tbsp. olive oil

• ½ c. Culinary Tours sesame teriyaki sauce (divided)

• ½(1-lbs.) pkg. Hy-Vee Short Cuts pineapple chunks, cut into 1/2-inch wedges

• 4 (5-oz. each) salmon fillets, 3/4-to-1-inch-thick

• Sesame seeds, toasted,

• Lemon halves, roasted, for garnish

• Directions:

1. Preheat oven to 425 degrees. Spray a 15x9x2-inch sheet pan with nonstick spray, then set aside.

2. Toss the asparagus and carrots with olive oil; add to one section on the prepared pan. Add a row of the pineapple. Pat the salmon dry with paper towels. Arrange salmon on the pan alongside pineapple. Brush salmon with 1/4 cup of the teriyaki sauce.

3. Roast for approximately 10 to 14 minutes (or until salmon flakes easily with a fork, 145 degrees) and vegetables are crisp-tender.

4. Stir pineapple and vegetables halfway through cooking.

5. Brush the remaining 1/4 cup teriyaki sauce onto salmon, pineapple, and vegetables. Sprinkle sesame seeds on salmon, if desired. Serve with roasted lemon half.

6. Enjoy!