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:

• 16 oz fresh salmon, cut into cubes

• 2 cups chopped broccoli florets

• 1 bell pepper, red or yellow, Sliced

• 1 cups matchstick carrots

• 1 yellow onion, sliced

• 1 cup snow peas, end removed  

• Salt and pepper to taste

  
  

Sauce

• ¼ cup low sodium soy sauce

• 3 tbsp water

• 3 tbsp sugar free maple syrup

• 2 cloves garlic, finely minced

• ½ tsp ground ginger

• 2 tsp cornstarch

  
  

Directions

1. Preheat the oven to 425° F. Line a baking sheet with foil and spray with non-stick cooking spray. 
2. Prepare and chop all veggies, cut salmon into 1’’ cubes and set aside. Place all vegetables in an even layer on a baking sheet. Season with salt and pepper.
3. Bake in a preheated oven for 15 minutes. Remove from the oven and add salmon pieces onto the sheet pan to bake. 
4. Place back into the oven and bake for 10 minutes, or until salmon is cooked.
5. While vegetables are baking, stir sauce ingredients together in a small saucepan. Cook for 2-4 minutes until the sauce thickens. 
6. Remove the sheet pan from the oven and drizzle sauce over the salmon and vegetables. 
7. Serve over brown rice, quinoa, or cauliflower rice.