Sheet pan meals are a great addition to any weeknight routine. They’re quick, efficient, and make clean-up a breeze. Our recipe combines all of your favorite parts of a classic stir fry but with an easy homemade sauce! You can also try this with chicken, pork, or a plant based option like tofu.
Serves: 4
Prep Time 10 minutes
Cook time 25 minutes
Ingredients:
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475 ml fresh salmon, cut into cubes
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2 cups chopped broccoli florets
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1 bell pepper, red or yellow, Sliced
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1 cups matchstick carrots
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1 yellow onion, sliced
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1 cup snow peas, end removed
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Salt and pepper to taste
Sauce
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¼ cup low sodium soy sauce
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3 tbsp water
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3 tbsp sugar free maple syrup
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2 cloves garlic, finely minced
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½ tsp ground ginger
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2 tsp cornstarch
Directions
- Preheat the oven to 215° C. Line a baking sheet with foil and spray with non-stick cooking spray.
- Prepare and chop all veggies, cut salmon into 2,5 cm cubes and set aside. Place all vegetables in an even layer on a baking sheet. Season with salt and pepper.
- Bake in a preheated oven for 15 minutes. Remove from the oven and add salmon pieces onto the sheet pan to bake.
- Place back into the oven and bake for 10 minutes, or until salmon is cooked.
- While vegetables are baking, stir sauce ingredients together in a small saucepan. Cook for 2-4 minutes until the sauce thickens.
- Remove the sheet pan from the oven and drizzle sauce over the salmon and vegetables.
- Serve over brown rice, quinoa, or cauliflower rice.