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sheet pan salmo

Sheet Pan Sweet & Spicy Salmon With Veggies

Salmon is loaded with omega 3s and is easy to cook, making it the perfect choice for healthy eating and meal prep.  Pair with stir-fry vegetables roasted to perfection then doused with a succulent sweet and spicy glaze, this makes a perfect lunch or dinner option.  Look for pre-cut vegetables in your grocery's refrigerated produce section to make meal prep even easier. 
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Course dairy free, Dessert, Dinner, Gluten-Free, Lunch
Cuisine Asian
Keyword easy dinner, healthy, meal prep, paleo, salmon, sheet pan, sheet pan dinner
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Calories 490kcal
Author Kelli Shallal MPH RD



  • Preheat the oven to 400F and line two baking sheets with aluminum foil.
  • Spread the stir-fry vegetables on one baking sheet and toss them with sesame oil to coat. Place the baking sheet on the top or middle rack of the oven.
  • Coat the skin side of the salmon with cooking spray and place the salmon, skin-side down, on the second baking sheet. Place the baking sheet on the second rack of the oven.
  • Bake for 20 minutes, or until the salmon is cooked all the way through, flaking easily with a fork, and the vegetables are fork-tender.
  • While the salmon and vegetables roast, in a small sauce-pan over medium heat whisk the coconut aminos, Sriracha, honey, cornstarch, garlic, and ginger. Cook for 5-7 minutes until thickened, stirring occasionally. If the sauce starts to boil, turn down the heat.
  • When the salmon is done, brush it with the sauce. Toss the vegetables with the remaining sauce and garnish the meal with cashews.
  • In each of the two storage containers, place 1 salmon fillet and half the veggies.


Storage Tip:  Freeze the meal in individual portions.  Thaw overnight in the refrigerator and reheat to 165F in the microwave. 
Ingredient Tip:  To make this recipe gluten-free and soy-free, use coconut aminos instead fo the soy sauce.  
Recipe from Meal Prep For Weight Loss, grab your copy on Amazon today!


Serving: 1g | Calories: 490kcal | Carbohydrates: 30g | Protein: 39g | Fat: 22g | Sodium: 1968mg | Fiber: 3g