Right now B and I are in the midst of our January Whole 30, which I have deemed the fast and easy whole 30. Not only because of the phenomenal new Whole 30 Cookbook, but because I really wanted to focus on simple, yet delicious meals that make our lives easier. No more spending hours in the kitchen on a weeknight making dinner, jut to eat it in 10 minutes! Sheet pan meals are one of my favorite ways to speed up the weeknight meal process. Toss everything on the pan, pop it in the oven, and enjoy. This salmon teriyaki can be marinated ahead of time for even richer flavor or the teriyaki sauce can be put on right before cooking, which is what I usually do! Enjoy!
Sheet Pan Salmon Teriyaki
Serves 4, 1sp per serving
16 oz salmon filet, cut into 4 pieces
1/3 C coconut aminos or low sodium soy sauce
1 clove of garlic, minced
1 tsp minced ginger
1 tsp arrowroot starch or corn starch
3 tsp warm water
1 tsp sesame oil
1 large onion, thinly sliced
2-3 bunches of baby bok choy, ends removed and sliced in half
Salt and pepper to taste
1. Rinse salmon and pat dry, season with salt and pepper. Preheat oven to 400 degrees and prepare sheet pan with parchment paper sprayed with cooking spray of choice.
2. In a small sauce pan make teriyaki sauce, combine coconut aminos/soy sauce, garlic, and ginger over medium heat. Allow flavors to meld together for 3-5 minutes.
3. Make a slurry of warm water and arrowroot or corn starch. Add it to the teriyaki sauce, bring to a boil then reduce to a simmer and allow to thicken until it can coast the back of a spoon. At this point, if you are letting your salmon marinate allow the sauce to cool and place the sauce in a ziplock bag with the salmon.
4. If you are like me and throwing this together right before dinner, do the following: using a silicone basting brush or a rubber spatula baste the salmon with some of the teriyaki sauce. Reserve some for serving.
5. Arrange vegetables around salmon, drizzle with about 1 TB of coconut aminos or soy sauce and 1 tsp sesame oil. Season with salt and pepper.
6. Transfer tray to oven for 20 minutes or until salmon is flaky. Serve with reserved teriyaki sauce drizzled on top.