Sheet Pan Sweet & Spicy Salmon With Veggies

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

Cook Time 20

Servings people

Calories 490kcal

Author Kelli Shallal MPH RD

Ingredients

24 ounces stir-fry veggies (fresh or frozen)
1 tbsp sesame oil
1 pound salmon fillets
1/3 cup coconut aminos or low sodium soy sauce
2 tbsp sriracha
2 tbsp honey
1 tsp cornstarch
2 garlic cloves minced
1/4 tsp ground ginger
2 tbsp crushed cashews

Instructions

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.

Notes

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!

Nutrition