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Sheet Pan Teriyaki Salmon


4 (5-ounce) salmon fillets
16 ounces green beans, trimmed
2 carrots, peeled and cut diagonally in 1/4-inch slices
1/2 cup teriyaki sauce, homemade or store-bought
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
1/2 teaspoon sesame seeds



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