Sheet Pan Teriyaki Salmon & Vegetables
One-pan teriyaki salmon with broccoli and sweet potatoes. A hands-off dinner prep that gives you 4 perfectly portioned high-omega meals.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate in sealed containers for up to 4 days. Salmon is best within 3 days for optimal texture.
- Batching: Use parchment paper instead of foil for easier cleanup.
- Reheat: Microwave for 90 seconds at 70% power to avoid drying out the salmon. Alternatively, reheat in a 350°F oven for 8-10 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 400°F. Line a large sheet pan with foil and spray with cooking spray.
THE MACRO PREP
Toss sweet potato cubes with 1 tbsp avocado oil and spread on the pan. Roast for 10 minutes.
HIGH HEAT SEAR
While potatoes roast, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger for the teriyaki glaze.
VEGGIE STEAM-SAUTÉ
Remove pan, push potatoes to the sides. Place salmon fillets in the center and add broccoli around them. Drizzle remaining avocado oil over broccoli.
STEP 5
Brush half the teriyaki glaze over the salmon.
STEP 6
Return to oven and bake 12-15 minutes until salmon flakes easily and reaches 145°F.
STEP 7
Drizzle remaining glaze over everything. Garnish with sesame seeds and green onions.
STEP 8
Divide into 4 containers with a salmon fillet, sweet potatoes, and broccoli each.
PRIMARY CATEGORY
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FULL EXECUTION PLANS
POSTPARTUM RECOVERY MEAL PLAN ›GROCERY LIST
servings
- 4 salmon fillets (6 oz each)
- 2 large sweet potatoes, cubed (3/4 inch)
- 4 cups broccoli florets
- 2 tbsp avocado oil
- 1/4 cup soy sauce (or tamari for GF)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame seeds
- 2 green onions, sliced