This Sheet Pan Teriyaki Salmon is a great recipe for weeknight dinner. Broccoli, asparagus and bok choy are tossed in a simple homemade teriyaki sauce and cooked on a sheet pan with fillets of salmon. This 30-minute all in one dish is Whole30 and Paleo!
1Fresno chili pepperhalved and then cut into thin slices
1tbspsesame oil
4salmon fillets (approx 1 1/4- 1 1/2 lbs)
1/2tbspsesame seeds
2tbspchopped scallions (for garnish)
Teriyaki Sauce
2tbsphoney(or 2 medjool dates)
2cloves garlic
1 1/2inchchunk peeled ginger
1/2cuporange juice
1/3cupcoconut aminos(or tamari/soy sauce)
2tbspapple cider vinegar
1 tbspsesame oil
Instructions
Preheat the oven to 230C (450F)
On a baking tray lay out the scallions, broccolini, asparagus and bok choy and sprinkle with the sliced chili. Drizzle everything with 1 tbsp sesame oil and bake in the oven for 10 minutes
To a blender or NutriBullet container combine all of the ingredients for the teriyaki sauce and blend until completely smooth. Pour the sauce into a sauce pan and leave to simmer on medium heat for 5 minutes until the sauce thickens.*
Place the salmon onto the baking tray with the veggies and pour 2/3 of the teriyaki sauce over the salmon and vegetables. Return to the oven and bake for 8 minutes.
Once the salmon is done cooking, sprinkle everything with sesame seeds and chopped scallions and serve.
Notes
*If the sauce isnt thickening stir in 1/2 tbsp arrowroot powder