If you’re looking for a weeknight dinner that feels restaurant-worthy but comes together with minimal effort, this Gluten-Free Teriyaki Salmon with Roasted Sweet Potatoes and Broccoli is the answer. The sweet and savory homemade teriyaki sauce is made with coconut aminos, keeping it naturally gluten-free while still rich and flavorful. Everything roasts on a single sheet pan—juicy salmon fillets, tender broccoli, caramelized shallots, and perfectly seasoned sweet potatoes—making cleanup a breeze. It’s wholesome, balanced, and satisfying, with that sticky-sweet teriyaki glaze you’ll want to drizzle over everything. Whether you serve it with a side of fluffy rice or keep it light with extra veggies, this is a meal your whole family will love.

Why You Will Love This Recipe:

• Healthy – Packed with omega-3 rich salmon, fiber-filled sweet potatoes, and nutrient-dense veggies, this sheet pan meal is naturally gluten-free and full of wholesome ingredients that fuel your body while still tasting indulgent.
• Quick and Easy – With simple prep, minimal chopping, and everything roasting on one sheet pan, dinner is ready in about 30 minutes—perfect for busy weeknights.
• Great for Leftovers & Meal Prep – This recipe reheats beautifully, making it ideal for packing into lunches or prepping ahead for the week. Just portion the salmon, veggies, and rice (if using) into containers and you’ll have a balanced meal ready to go.
• Crowd Pleaser – The sweet and savory teriyaki glaze appeals to both kids and adults alike. It’s a family-friendly dish that’s flavorful enough to serve at a dinner gathering but simple enough for everyday cooking.

Ingredients

For the Salmon & Veggies

• 2 cups sweet potatoes, cubed – peeled and cut into 1-inch cubes for even roasting
• 2 tablespoons extra virgin olive oil, divided – 1 tablespoon for roasting the sweet potatoes, 1 tablespoon for the broccoli and shallots
• Salt and pepper, to taste – for seasoning the veggies and salmon
• 4 (6-ounce) salmon fillets – skin-on or skinless, patted dry with paper towels
• 2 cups broccoli florets – or substitute with asparagus, green beans, or another veggie of your choice
• 2 shallots, thinly sliced – adds a mild, sweet onion flavor

For the Teriyaki Sauce

• 1/2 cup coconut aminos – gluten-free soy sauce alternative (or use tamari if preferred)
• 1 tablespoon rice vinegar – for a touch of acidity and balance
• 2 teaspoons avocado oil – or another neutral oil like grapeseed
• 2 garlic cloves, minced – fresh is best for flavor
• 1/4 teaspoon ground ginger – or 1 teaspoon freshly grated ginger for extra punch
• 1/4 cup brown sugar, packed – adds sweetness and helps the sauce caramelize
• 1 tablespoon cornstarch – thickens the sauce
• 1 tablespoon water – to mix with cornstarch for a slurry
• 1 teaspoon sesame seeds (optional) – for garnish and extra flavor

Instructions

1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup, if desired.
2. Prepare the sweet potatoes:
   • In a medium mixing bowl, toss the diced sweet potatoes with ½ tablespoon of olive oil until evenly coated.
   • Spread them out in a single layer on the prepared sheet pan.
   • Season with salt and pepper to taste.
   • Roast for 15 minutes, tossing once halfway through for even browning.
3. Make the teriyaki sauce while the potatoes roast:
   • In a medium saucepan, combine the coconut aminos, rice vinegar, avocado oil, garlic, ginger, and brown sugar.
   • Place over medium-high heat and stir occasionally until the mixture comes to a gentle boil.
   • In a small bowl, whisk together the cornstarch and water to form a slurry.
   • Slowly whisk the slurry into the saucepan. Continue whisking for 30–60 seconds, or until the sauce thickens to a glossy consistency.
   • Remove from heat, stir in the sesame seeds (if using), and set aside to cool slightly.
4. Add the salmon:
   • Once the sweet potatoes are done roasting, remove the sheet pan from the oven and push the potatoes out toward the edges to make room in the center.
   • Place the salmon fillets skin-side down in the middle of the pan.
   • Brush each fillet with ½ tablespoon of olive oil and season lightly with salt and pepper.
5. Prepare the broccoli and shallots:
   • In the same mixing bowl used earlier, combine the broccoli florets and sliced shallots with the remaining 1 tablespoon of olive oil.
   • Season with salt and pepper and toss until well coated.
   • Spread the broccoli mixture evenly around the salmon fillets on the sheet pan.
6. Sauce and roast:
   • Reserve ¼ cup of the teriyaki sauce for serving.
   • Drizzle the remaining sauce over the salmon and vegetables.
   • Return the sheet pan to the oven and roast for an additional 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
7. Serve:
   • Remove from the oven and allow to rest for 2–3 minutes.
   • Serve the salmon and roasted vegetables hot, with the reserved sauce drizzled over the top.
   • Optional: garnish with extra sesame seeds or chopped green onions.
   • Pair with steamed rice, cauliflower rice, or gluten-free noodles for a complete meal.

Variations

• Protein Swap – Instead of salmon, try this recipe with chicken breasts, chicken thighs, shrimp, or even tofu for a plant-based option. Adjust cooking times accordingly (shrimp will cook much faster).
• Veggie Options – Switch up the broccoli with asparagus, green beans, snap peas, or zucchini. A medley of colorful bell peppers would also add sweetness and crunch.
• Carb Base – Serve over fluffy white or brown rice, jasmine rice, or gluten-free noodles for a heartier meal. Cauliflower rice works great for a lighter, low-carb option.
• Sweet Potato Substitute – If sweet potatoes aren’t your favorite, swap them with cubed butternut squash, carrots, or baby potatoes for a similar roasted texture.
• Extra Flavor – Stir a little pineapple juice into the teriyaki sauce for a tropical twist, or sprinkle red pepper flakes for a touch of heat.
• Make It Sesame-Forward – Toast the sesame seeds before adding them to the sauce for deeper flavor, or finish the dish with a drizzle of toasted sesame oil.
• Meal Prep Friendly – Double the sauce and roast extra veggies alongside the salmon. This makes it easy to portion into meal prep containers for quick and healthy lunches.

Check out the recipe card below for this delicious recipe! 

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Sheet Pan Teriyaki Salmon & Vegetables | Gluten Free

If you’re looking for a weeknight dinner that feels restaurant-worthy but comes together with minimal effort, this Gluten-Free Teriyaki Salmon with Roasted Sweet Potatoes and Broccoli is the answer. The sweet and savory homemade teriyaki sauce is made with coconut aminos, keeping it naturally gluten-free while still rich and flavorful. Everything roasts on a single sheet pan—juicy salmon fillets, tender broccoli, caramelized shallots, and perfectly seasoned sweet potatoes—making cleanup a breeze. It’s wholesome, balanced, and satisfying, with that sticky-sweet teriyaki glaze you’ll want to drizzle over everything. Whether you serve it with a side of fluffy rice or keep it light with extra veggies, this is a meal your whole family will love.

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Ingredients

For the Salmon and Veggies

• 2 cups sweet potatoes cubed – peeled and cut into 1-inch cubes for even roasting
• 2 tablespoons extra virgin olive oil divided – 1 tablespoon for roasting the sweet potatoes, 1 tablespoon for the broccoli and shallots
• Salt and pepper to taste – for seasoning the veggies and salmon
• 4 6-ounce salmon fillets – skin-on or skinless, patted dry with paper towels
• 2 cups broccoli florets – or substitute with asparagus green beans, or another veggie of your choice
• 2 shallots thinly sliced – adds a mild, sweet onion flavor

For the Sauce

• 1/2 cup coconut aminos – gluten-free soy sauce alternative or use tamari if preferred
• 1 tablespoon rice vinegar – for a touch of acidity and balance
• 2 teaspoons avocado oil – or another neutral oil like grapeseed
• 2 garlic cloves minced – fresh is best for flavor
• 1/4 teaspoon ground ginger – or 1 teaspoon freshly grated ginger for extra punch
• 1/4 cup brown sugar packed – adds sweetness and helps the sauce caramelize
• 1 tablespoon cornstarch – thickens the sauce
• 1 tablespoon water – to mix with cornstarch for a slurry
• 1 teaspoon sesame seeds optional – for garnish and extra flavor

Instructions

• Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup, if desired.
• In a medium mixing bowl, toss the diced sweet potatoes with ½ tablespoon of olive oil until evenly coated.
• Spread them out in a single layer on the prepared sheet pan.
• Season with salt and pepper to taste.
• Roast for 15 minutes, tossing once halfway through for even browning.
• In a medium saucepan, combine the coconut aminos, rice vinegar, avocado oil, garlic, ginger, and brown sugar.
• Place over medium-high heat and stir occasionally until the mixture comes to a gentle boil.
• In a small bowl, whisk together the cornstarch and water to form a slurry.
• Slowly whisk the slurry into the saucepan. Continue whisking for 30–60 seconds, or until the sauce thickens to a glossy consistency.
• Remove from heat, stir in the sesame seeds (if using), and set aside to cool slightly.
• Once the sweet potatoes are done roasting, remove the sheet pan from the oven and push the potatoes out toward the edges to make room in the center.
• Place the salmon fillets skin-side down in the middle of the pan.
• Brush each fillet with ½ tablespoon of olive oil and season lightly with salt and pepper.
• In the same mixing bowl used earlier, combine the broccoli florets and sliced shallots with the remaining 1 tablespoon of olive oil.
• Season with salt and pepper and toss until well coated.
• Spread the broccoli mixture evenly around the salmon fillets on the sheet pan.
• Reserve ¼ cup of the teriyaki sauce for serving.
• Drizzle the remaining sauce over the salmon and vegetables.
• Return the sheet pan to the oven and roast for an additional 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
• Remove from the oven and allow to rest for 2–3 minutes.
• Serve the salmon and roasted vegetables hot, with the reserved sauce drizzled over the top.
• Optional: garnish with extra sesame seeds or chopped green onions.
• Pair with steamed rice, cauliflower rice, or gluten-free noodles for a complete meal.

Servings: 6