Ahead of time (preferably the night before, but if you're short on time, as long as you have that day) marinate the chicken & salmon. In 2 separate Ziplock bags, add the chicken in one with enough teriyaki sauce to cover it, and the salmon in the other with enough teriyaki to cover.

While they marinate, preheat the oven to 450 F. Wash the fresh produce and cut the carrots into bite-size pieces. Cut the ends off the green beans and the broccoli into florets. Place veggies on a sheet pan lined with foil, then drizzle with olive oil, salt & pepper to taste, and the rest of the teriyaki sauce. Roast for 15-20 minutes.

Prepare another sheet pan with foil and a drizzle of olive oil. Remove the marinating chicken & salmon from their bags & discard extra marinade. Place chicken & salmon on the lined sheet pan and sprinkle with salt & pepper to taste. Roast for 15-20 minutes or until fully cooked through (165 F for chicken & 145 F for salmon.) (They may cook through fully at different times and that is okay! Just remove whichever one cooks through first & set it aside.)

Combine the veggies & salmon/chicken on a plate and serve with rice, noodles, or on its own! Top with soy sauce if desired.