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5 from 4 votes

Sheet Pan Salmon With Veggies

Prep Time10 minutes
Cook Time1 hour
Servings: 3
Author: Workweek Lunch

Ingredients

For the salmon

  • 1/3 cup soy sauce
  • 1 TBSP rice vinegar sub tamari or liquid aminos
  • 1/4 cup honey sub brown or white sugar
  • 16 oz salmon cut into 3 pieces / 14 oz package of firm tofu, sliced into pieces or chopped into cubes

For the sweet potato

  • 1 large sweet potato chopped into bite-sized pieces, sub russet potatoes
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 TBSP olive oil
  • salt and pepper

For the broccoli

  • 1 large head of broccoli chopped
  • 1 inch ginger minced
  • 3 cloves garlic minced
  • 1 TBSP soy sauce

Instructions

  • Preheat your oven to 400 F.
  • Prepare the salmon: Mix the soy sauce, rice vinegar and honey in a measuring glass. Place the salmon in a baking dish, sprinkle some salt on top and pour the sauce over the salmon. Let it sit on the counter until ready to use.
  • Roast the potatoes: In a bowl, toss the potato wedges with olive oil, cumin, cinnamon, salt and pepper. Pour them onto a sheet pan and spread them out so they are touching as little as possible. Bake for 20 minutes, flip then continue baking for 15-20 more minutes.
  • In the same bowl you used for the sweet potatoes, add the broccoli, ginger, garlic, salt, pepper and olive oil. toss well, then pour the broccoli onto another baking sheet. Push it to one side to make room for the salmon.
  • Add the salmon pieces next to the broccoli. Spoon more of the soy sauce mixture on top of the salmon from the baking dish. Bake the salmon and broccoli for 15 minutes, or until the salmon is firm to the touch and flakes apart.
  • Divide the salmon, broccoli and sweet potatoes between 3 meal prep containers.