This last week has been tough. Normally I get home from work and I start cooking dinner right away. People ask me all the time how I find the time or motivation to cook most nights, and the truth is I honestly enjoy it so much. I even love grocery shopping! I find cooking to be very meditative – except for those times I burn my hand on the stove or my pots boil over – but there’s something so calming about chopping veggies and whisking a sauce. The best part is I get so much pleasure from feeding my hubby delicious and healthy meals. Even after 6.5 years of marriage he is so appreciative and complimentary of my cooking. BUT – I’ve been so exhausted lately that the last thing I’ve felt like doing is cooking! Until I cooked up this salmon recipe…
Instead of beating myself up and forcing myself to stand in the kitchen and cook, I’ve been releasing some of my control and allowing Michael to help with the cooking. We’ve kept our meals super simple and I even resorted to cereal one night. To me, this is self care. Self care doesn’t always involve a mani pedi or epson salt bath, although both of those things sound nice. 🙂 Sometimes, self care is giving yourself permission to not do things. Cancel weekend plans, sleep in an extra hour instead of going to the gym, or pour yourself a bowl of cereal for dinner instead of cooking. The extra rest and TLC will repair your body and mind helping you jump back into your routine when you’re good and ready to.
I’ve started to ease my way back into cooking and one of the best ways to do that is to try out a new recipe that is quick, easy, AND delicious. That’s where the idea to try out this sheet pan salmon came from. Seriously, just 1 pan to clean up. It doesn’t get easier than that! We eat salmon at least once a week so it blows my mind that I haven’t shared a recipe for salmon on here yet! We usually keep it simple by whisking up a homemade teriyaki sauce or adding just a squeeze of lemon and dill seasoning. Takes 2 minutes and always tastes BOMB!
Here are a few reasons we like to eat salmon at least once a week:
1. Salmon is one of the best sources of Omega-3 fats – we hear all the time that we need to eat more omega-3 fats. They’re essential fats, meaning we have to eat them because our body can’t produce enough on its own. There are many plant based foods that provide Omega-3 fats (i.e. flax seed, chia seed, walnuts), but these sources have to be converted in our bodies to the active forms of Omega-3 and our bodies aren’t very good at it. Womp, womp. But, salmon is chocked full of omega-3 fats!
2. Salmon is a great protein source – 4 ounces has about 23 grams of protein, most of which is unsaturated. It’s good to have a variety of foods in your diet, so swapping out the usual protein sources of poultry or beef with fish is a tasty and healthy way to add variety.
3. Salmon is a good source of vitamin D – there’s almost 600 IU of vitamin D in 4 ounces of salmon (1). That’s the daily recommended amount for adults! Which, those of us in the PNW know we need to obtain all of the vitamin D we can get. #NoSun
4. Salmon tastes awesome! – okay, I can literally see my dad shaking his head right now. I know salmon isn’t everyone’s cup of tea, but maybe after trying this recipe for Sheet Pan Teriyaki Salmon you’ll change your mind. 😉
Let’s dive into the recipe!!
- 12-16 ounces of wild caught salmon
- 1 large sweet potato
- 4 cups broccoli florets
- 1 red bell pepper
- garnish with diced scallions
- olive oil spray (or 2 teaspoons olive oil)
- Teriyaki Sauce
- ¼ cup water
- 3 tablespoons coconut aminos (can substitute with liquid aminos or soy sauce)
- 2 tablespoons pineapple juice (I microwaved frozen pineapple to obtain the juice)
- 1 teaspoon cornstarch
- 1 teaspoon garlic-infused olive oil (or 1 teaspoon olive oil and ½ teaspoon garlic powder or minced garlic)
- ½ teaspoon ground ginger
- Preheat oven to 400 degrees Fahrenheit.
- Place parchment paper on medium to large sized baking sheet.
- Wash sweet potato and cut into thin rounds. Place rounds on baking sheet, spray with olive oil (or brush on olive oil), and bake for 20 minutes.
- While the sweet potato is baking, prepare the teriyaki sauce by whisking all of the ingredients together. Once well combined, bring the sauce to a boil on the stove. Reduce to simmer and continue to simmer until sauce thickens. Remove from heat.
- After roasting the sweet potatoes for 20 minutes, make room on the sheet pan and place the salmon in the middle, and arrange the broccoli, sweet potato and bell pepper around the salmon.
- Drizzle the teriyaki sauce over the salmon and vegetables, and brush the sauce around to help coat all of the pieces. Place in the oven for 15 minutes. The salmon is done when it reaches internal temperature of 145 degrees Fahrenheit.
- You can remove the cooked salmon from the pan and continue to roast the vegetables for another 10-15 minutes if you prefer your broccoli a little more crispy.