This Teriyaki Sheet Pan Salmon & Veggies is a healthy, high protein one pan dinner that is great for busy nights and meal prepping! My homemade teriyaki sauce is the BEST (biased opinion I know but I honestly feel that way) and it is gluten free too! Feel free to mix and match this recipe with different proteins and veggies. Full macros are below and I hope you love this meal as much as I do! Be sure to try my Shrimp & Broccoli Stir Fry as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
Salmon and Veggies:
- 1 lb. sweet potatoes, cubed
- 2 tbsp. extra virgin olive oil, divided
- Salt, to taste
- Pepper, to taste
- 4 5-ounce salmon fillets (20 oz.)
- 2 cups chopped broccoli florets (apx 10 oz.)
- 2 shallots, sliced
Teriyaki Sauce:
- 1/2 cup coconut aminos
- 1 tbsp. rice vinegar
- 2 tsp. sesame oil
- 2 tsp. minced garlic
- 1/4 tsp. ground ginger
- 1/4 cup brown sugar substitute (I use monk fruit)
- Sesame seeds to taste
- 1 tbsp. cornstarch
- 1 tbsp. water
How To Make It
- Preheat your oven to 400°F. Combine sweet potatoes with 1/2 tablespoon olive oil onto a sheet pan and season with salt & pepper. Roast for 15 minutes.
- While the sweet potatoes are roasting, make the teriyaki sauce by combining all sauce ingredients except for some starch & water in a medium saucepan over medium high heat.
- Whisk together the cornstarch and water. Bring the sauce to a boil, then whisk in the cornstarch slurry. Lower heat & continue whisking a few more seconds until the mixture thickens. Turn off heat.
- When the potatoes are done roasting, remove the sheet pan from the oven and push the potatoes out to the edges. Place the salmon fillets in the center & drizzle with 1/2 tablespoon of the olive oil. Season lightly with salt and pepper.
- Add the broccoli & shallots, and remaining tablespoon of olive oil around the salmon.
- Brush a little less than half the sauce sauce over the salmon. Place the sheet pan back in the oven and roast for an additional 15 minutes
- Top salmon (and veggies if you would like) with the remaining sauce and serve!
Feel-Good. Taste-Good Food.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 3 days. Top reheat, just pop a serving in the microwave for a minute or so!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Teriyaki Sheet Pan Salmon & Veggies
This Teriyaki Sheet Pan Salmon & Veggies is a healthy, high protein one pan dinner that is great for busy nights and meal prepping! My homemade teriyaki sauce is the BEST (biased opinion I know but I honestly feel that way) and it is gluten free too! Feel free to mix and match this recipe with different proteins and veggies. Full macros are below and I hope you love this meal as much as I do!
Ingredients
For the Sauce:
Instructions
-
Preheat your oven to 400°F. Combine sweet potatoes with 1/2 tablespoon olive oil onto a sheet pan and season with salt & pepper. Roast for 15 minutes.
-
While the sweet potatoes are roasting, make the teriyaki sauce by combining all sauce ingredients except for some starch & water in a medium saucepan over medium high heat.
-
Whisk together the cornstarch and water. Bring the sauce to a boil, then whisk in the cornstarch slurry. Lower heat & continue whisking a few more seconds until the mixture thickens. Turn off heat.
-
When the potatoes are done roasting, remove the sheet pan from the oven and push the potatoes out to the edges. Place the salmon fillets in the center & drizzle with 1/2 tablespoon of the olive oil. Season lightly with salt and pepper.
-
Add the broccoli & shallots, and remaining tablespoon of olive oil around the salmon.
-
Brush a little less than half the sauce sauce over the salmon. Place the sheet pan back in the oven and roast for an additional 15 minutes
-
Top salmon (and veggies if you would like) with the remaining sauce and serve!
Serving Size 5 oz. salmon plus veggies
Servings 4
- Amount Per Serving
- Calories 397kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 2.9g15%
- Cholesterol 68.8mg23%
- Sodium 895.4mg38%
- Total Carbohydrate 41.4g14%
- Dietary Fiber 5g20%
- Sugars 15.9g
- Protein 30.9g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
