Sheet Pan Salmon

Stepping up my sheet-pan game this year! Sheet pan salmon…

Ingredietns:

Leftover rice

Salmon, cut into half pound servings

Asparagus, trimmed

Purple sweet potato, cut into 1/4 inch rounds

Bunch of kale, chopped

Carrot, shredded

Roasted pistachios, chopped

Sesame seeds

Sauce: 1 lime, 3 tsp sesame oil, 4 tsp fish sauce, 1 tsp coconut sugar and 1.5 tsp tamari

Method:

1. Preheat the oven to 425.

2. To your oven pan (I love @caraway sheet pans), add salmon, asparagus, purple sweet potatoes and kale leaving space for your rice which comes at step five. Toss with olive oil, making sure to thoroughly coat. Layer a nice crust of sea salt over the salmon then sprinkle sea salt over your veggies. Pop into the oven.

3. While that’s in the oven, make your sauce by combining the juice of 1 lime, 3 tsp sesame oil, 4 tsp fish sauce, 1 tsp coconut sugar and 1.5 tsp tamari. Set aside.

4. 10-12 minutes in, flip your sweet potatoes and kale then pop back into the oven.

5. 18-20 minutes in, add your leftover rice to the Oven Pan and drizzle with oil. Pop back into the oven for the remaining 5 minutes.

6. Assemble: rice, asparagus, sweet potatoes, kale, shredded carrot, drizzle with your sauce, add salmon, drizzle with sauce again, top with chopped roasted peanuts and sesame seeds.

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