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This teriyaki salmon sheet pan dinner with roasted sweet potato and broccoli is healthy and flavorful. It’s the perfect weeknight dinner to add to your routine when you’re tired of chicken and beef.
I love a good sheet pan dinner because they’re easy, fast and no-fuss. Plus, they’re great for busy moms because you are keeping your dirty dishes and cooking time to a minimum.
Now let me show you how easy it is to make this recipe…
Step One – Make the rice
First, you’ll need to cook your rice the way that you prefer. I’ve always used a rice cooker. This will be the base of the meal.
Step Two – Bake the sweet potatoes
The sweet potatoes will take a little longer to cook than the salmon, so you’ll need to start by cooking those first. Preheat the oven to 400°F. Then wash, peel, and chop the sweet potatoes into small cubes.
The key to the success of a good sheet pan is the size of the vegetables – make sure they’re cut small! If you cut them too big, they won’t cook as evenly. That way everything will cook successfully at the same time as the fish.
Toss the sweet potatoes with coconut oil, sea salt, and pepper and spread onto the baking sheet. Then bake for 15 minutes.
Step Three – Make the teriyaki sauce
While the sweet potatoes are cooking, you can prepare the teriyaki sauce. Add the soy sauce, water, apple cider vinegar, coconut oil, garlic cloves, ground ginger, maple syrup (or honey), and cornstarch to a small pot. Bring to a boil then reduce the heat, stirring frequently to prevent burning. Once the sauce has thickened, remove from heat and set aside.
Step Four: Assemble the sheet pan
Once the sweet potato has finished cooking, remove it from the oven and spread it to the outside of the baking sheet. Place the broccoli around it, and the salmon fillets in the center, with a little space in between each one. Season the salmon with sea salt and pepper, then drizzle the teriyaki sauce over top of everything and bake for another 15 minutes. Be sure to cut the broccoli pieces small so they cook fully alongside the salmon. The salmon will be done when it’s no longer translucent inside and it flakes with a fork.
Once everything is cooked, you can assemble the rice, salmon, and vegetables onto your dinner plates and serve. Feel free to add soy sauce, salt, and pepper or anything else you like to your rice.
My family really enjoyed this recipe and I think that yours will too!
MORE DINNER RECIPES:
- 2 Tbsp coconut oil
- Sea salt and pepper
- 3 cups sweet potato, peeled and cubed
- 3 cups broccoli florets
- 4 salmon fillets
Teriyaki Sauce Ingredients:
- 6 Tbsp soy sauce
- 2 Tbsp water
- 2 Tbsp apple cider vinegar
- 4 Tbsp coconut oil
- 4 garlic cloves, minced
- 1 1/2 tsp ground ginger
- 2 Tbsp maple syrup or honey
- 3 tsp cornstarch
- 1 tsp sesame seeds
- Cook the rice: Prepare the rice the way you normally do. I use a rice cooker.
- Cook the sweet potatoes: Preheat oven to 400°F. Peel and chop the sweet potato into small cubes. Add sweet potato to a bowl and drizzle with coconut oil, sea salt and pepper. Toss together, then spread onto a baking sheet and bake for 15 minutes.
- Make the teriyaki sauce: In a small saucepan, add the soy sauce, water, apple cider vinegar, coconut oil, garlic cloves, ground ginger, maple syrup (or honey) and cornstarch to a small pot. Bring to a boil, then reduce heat stirring often. Once the sauce has thickened, remove from heat.
- Wash and chop broccoli, then add to the bowl and mix with coconut oil, sea salt and pepper.
- Assemble the sheet pan: Once the sweet potatoes are cooked, remove from oven and move them to the outside of the baking sheet. Place the salmon fillets in the center of the baking sheet, then add the broccoli surrounding it.
- Season the salmon with sea salt and pepper. Then drizzle the teriyaki sauce over top of the salmon, broccoli and sweet potato. Place in the oven and bake for 15 minutes. The salmon will be cooked when it’s flaky and slightly translucent. You’ll know the vegetables are done when they’re slightly soft when poked with a fork.
- Add cooked rice to dinner plates along with vegetables and salmon fillets. Sprinkle with sesame seeds (optional). Season the rice salt and pepper or soy sauce, and anything else you’d like! Serve and enjoy.
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