Sheet pan teriyaki salmon with vegetables
- 3 tbsp 3 tbsp tamari soy sauce
- 2 tbsp 2 tbsp coconut aminos
- 3 tbsp 3 tbsp coconut oil
- 1 tbsp 1 tbsp rice vinegar or white vinegar 5%
- 1 tsp 1 tsp sesame oil
- 2 tbsp 2 tbsp fresh ginger, minced
- 3 3 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp sesame seeds
- 1¾ lbs 800 g salmon, boneless fillet, cut into portionssalmon, boneless fillets, cut into portions
- 10 oz. (3 cups) 280 g (750 ml) broccoli florets, halved
- 10 oz. 280 g Napa cabbage, cut into smaller pieces
- 1 1 red chili pepper, slicedred chili peppers, sliced
- Preheat oven to 375°F (175°C). Set aside a large sheet pan.
- In a small saucepan, over medium-high heat, mix together the tamari soy sauce, coconut aminos, coconut oil, vinegar, sesame oil, ginger, garlic, and sesame seeds. Once boiling, reduce temperature to medium-low, cover, and simmer while prepping the salmon and vegetables.
- Place the salmon on the sheet pan, surrounded by the broccoli and cabbage. Drizzle the teriyaki sauce over everything.
- Bake on the middle rack for 15-20 minutes, depending upon the thickness of the salmon.
- To serve, top with the red chili slices. Season with salt and pepper to taste.
To add some more fat and flavor, combine mayonnaise with sriracha sauce to make a spicy dip.
You could also garnish the dish with some scallions, lime, and fresh cilantro for an even more impressive presentation.
If you can't find coconut aminos you could just add more tamari and/or add a little bit of honey for sweetness. Balsamic vinegar would work nicely as well.