Sheet Pan Teriyaki Salmon & Vegetables
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2 cups (cubed)
Sweet Potatoes
2 tablespoons (divided)
Extra Virgin Olive Oil
(to taste)
Salt
(to taste)
Pepper
2 cups (cubed)
Sweet Potatoes
2 tablespoons (divided)
Extra Virgin Olive Oil
(to taste)
Salt
(to taste)
Pepper
4 6-ounce fillets
Salmon
2 cups
Broccoli Florets
2 (sliced)
Shallot
1/2 cup
Soy Sauce
1 tablespoon
Rice Vinegar
2 teaspoons
Sesame Oil
2 cloves (minced)
Garlic
1/4 teaspoon
Ground Ginger
1/4 cup (packed)
Brown Sugar
1 tablespoon mixed with 1 tablespoon water
Cornstarch
1 teaspoon
Sesame Seeds
Mix sweet potatoes with 1/2 tablespoon olive oil. Place on a sheet pan. Season with salt & pepper.
1
Roast at 400F for 15 minutes, tossing halfway through.
2
Combine soy sauce, vinegar, sesame oil, garlic, ginger & brown sugar in pan over med-high heat.
3
Whisk in corn starch until thick. Mix in sesame seeds. Let cool.
4
Place salmon on sheet tray. Brush w/ 1/2 T oil. Combine broccoli, shallots & 1 T oil. Place on tray.
5
Reserve 1/4 cup sauce. Drizzle the rest over the salmon and veggies.
6
Roast for 15 minutes or until salmon flakes easily with a fork and veggies are tender.
7
Serve over rice or noodles with reserved sauce, if desired. Enjoy!
8