Sheet Pan Teriyaki Salmon & Vegetables | PALEO, Whole30

It has been so much fun chatting with you all recently, and gearing up for the January Whole30 together!  And now that it's here, I can't wait to keep the compliant recipes coming your way.

My goal is always quick & easy, with ingredients that aren't difficult to find and that you may already have on hand.  This recipe totally fit that bill for us.  On a day where I felt like there was just about nothin' in the fridge, I was still able to create this recipe!

We always keep salmon in the freezer, so I thawed a fillet quickly then scrounged together the vegetables we had left.  It was a mix of fresh and frozen, but you know what?  It still worked perfectly!  So use the veggies that you have.  Carrots, mushrooms, snap peas?  Those would be equally tasty in this stir-fry inspired meal!

I'm all about improvising, and making delicious things with what you have on hand.  But when the result is actually delicious- I really can't complain!  This turned out to be one of my favorite meals, and for two big reasons:

1. It's a sheet pan meal, which you (just by the name) = quick & easy

2. This teriyaki sauce!!!  I plan on referring back to this recipe time & time again, even just to make this sauce for other dishes!  It's sweetener free, easy as can be, and takes just minutes to put together on the stovetop

I hope you enjoy this simple sheet pan dinner.  Also know that if salmon is not your thing, you could totally substitute chicken or shrimp.  See my notes below on adjustments to make if you decide to make a switch!

Ingredients:

For the Salmon & Vegetables

• 1 to 1 1/2 lb salmon fillet*
• 1 white onion, sliced
• 1 red bell pepper, sliced
• 2 to 3 cups broccoli florets
• 2 to 3 cups green beans
• avocado oil, for drizzling
• salt & pepper
• optional garnish:  sliced green onion, "Everything" Bagel Seasoning or sesame seeds

For the Teriyaki Sauce

• 1/3 cup coconut aminos
• 2 Tbsp balsamic vinegar
• 2 Tbsp avocado oil
• 2 tsp minced garlic
• 1/2 Tbsp Dijon mustard*
• 1/2 tsp dried ginger
• pinch of red pepper flakes

Directions:

1. Preheat the oven to 425ºF.  Line a baking sheet with parchment paper for easy clean-up.
2. Add the vegetables (onion, bell pepper, broccoli, and green beans) to the lined baking sheet.  Drizzle with avocado oil, season with salt & pepper, and lightly toss to coat the veggies.  Arrange them flat on the baking sheet and transfer to the oven.
3. Roast the vegetables for 10 minutes.
4. Meanwhile, on the stovetop, combine the sauce ingredients in a saucepan and bring to a simmer.  Continue to cook, stirring often, allowing the sauce to reduce and thicken.  Turn the heat off once it reaches a consistency you prefer.
5. When the vegetables finish, move them to the sides of the pan to make room for the salmon.  Drizzle the salmon with avocado oil and a sprinkle of salt & pepper.
6. Place the baking sheet back in the oven, and roast for 15 minutes longer to cook the salmon through.  Once finished, drizzle the entire dish with teriyaki sauce.
7. Serve hot over riced cauliflower or a bed of greens.

*Notes:

• You can also purchase 4 to 6 individual portions of salmon if you don't have access to a whole fillet!
• Double check your Dijon mustard for Whole30 ingredients!
• If you want to substitute CHICKEN, add the breasts or thighs to the sheet pan from the beginning with the vegetables.  Roast for 30 minutes or until cooked through.
• If you want to substitute SHRIMP, follow the recipe above & add them at the same time that salmon would be added.
• TIP:  Double the teriyaki sauce if you think you'll use it within the week!  It would be great on salads, for dipping crispy chicken, or for putting together a quick stir fry.