30-Minute Sheet Pan Salmon and Veggies

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar flavor, while tilapia is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is cost-effective.

red onion

🥗Healthier: shallots

💰Cheaper: yellow onion

Shallots offer a milder flavor, while yellow onion is more affordable.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash is similar in texture, while cucumbers are often cheaper.

Prepare the vegetables. Preheat the oven to 450°F.

Halve the sweet potatoes lengthwise, then cut crosswise into ¼-inch pieces.

Cut off and discard the root ends of the bok choy; julienne (cut into strips, roughly ½-inch thick).

Place the sweet potato pieces on a sheet pan. Drizzle with avocado oil and season with salt. Toss to coat and arrange in an even layer. Roast approximately 15 minutes to cook halfway through.

Add the rice wine vinegar, sriracha, tamari, cane sugar, xanthan gum, and oils to a small pot. Whisk to combine. Set aside.

Use a spatula to stir then slide the sweet potatoes to one side of the sheet tray; add the bok choy off to the side making sure to overlap the greens.

Drizzle lightly with avocado oil and season with a pinch of salt.

Place the salmon (skin side down) off to the other side and rub the top with a very thin layer of glaze, about 1 tablespoon.

Bake for 6 to 12 minutes, depending on the thickness of your salmon.

Just before serving, heat the remaining glaze to a simmer and immediately remove from the heat.

Toss the roasted sweet potatoes with the glaze and pile into bowls.

Portion off some salmon and bok choy then top with toasted sesame seeds for some crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens