Print Options:

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! 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
teriyaki salmon
(adsbygoogle = window.adsbygoogle || []).push({});

How To Make It

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the broccoli & shallots, and remaining tablespoon of olive oil around the salmon.
  6. 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
  7. Top salmon (and veggies if you would like) with the remaining sauce and serve!
teriyaki salmon

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!

Prozis purple leggings ad

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!

(adsbygoogle = window.adsbygoogle || []).push({});
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings 4
Calories 397
Dietary Dairy Free, Gluten Free, Pescatarian, Soy Free
Description

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
  • 1 lb sweet potatoes (peeled & cubed)
  • 2 tbsp olive oil (extra virgin)
  • 20 oz salmon filets (4 5-oz. filets)
  • 2 cup broccoli (chopped broccoli florets (apx. 10 oz.))
  • 2 shallots (sliced thinly)
  • 1 tsp salt (or to taste)
  • 1 tsp black pepper (or to taste)
    • For the Sauce:
  • 1/2 cup coconut aminos
  • 1 tbsp rice vinegar
  • 2 tsp sesame seed oil
  • 2 tsp garlic (minced)
  • 1/4 tsp ginger (ground)
  • 1/4 cup brown sugar substitute (I use monk fruit)
  • sesame seeds (to taste)
  • 1 tbsp corn starch (for the slurry)
  • 1 tbsp water (for the slurry)
Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add the broccoli & shallots, and remaining tablespoon of olive oil around the salmon.

  6. 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

  7. Top salmon (and veggies if you would like) with the remaining sauce and serve!

Nutrition Facts

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.

Keywords: healthy recipes, easy dinner, easy recipes, salmon, gluten free, meal prep, salmon
Read it online: https://cookingkatielady.com/recipe/teriyaki-sheet-pan-salmon-veggies/