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.
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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