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Sheet Pan Sweet and Spicy Salmon with Vegetables

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Course: Dinner
Cook Time: 35 minutes
Servings: 3


  • 3 6-8 oz. salmon filets, fresh or frozen
  • 1 can of corn
  • 1 cup of broccoli
  • 1 cup grape tomatoes (halved)
  • 2 Tbsp. honey
  • 1/2 Tbsp. olive oil
  • 2 garlic cloves (minced)
  • 1/2 Tbsp. vinegar
  • 1 1/2 Tbsp. low-sodium soy sauce (optional)
  • 1/2 Tbsp. Sriracha (optional)


  • Preheat oven to 400°F.
  • If using frozen salmon, make sure to thaw before baking.
  • In a medium bowl, combine vegetables.
  • In a small bowl, mix together (if using) honey, soy sauce, Sriracha, vinegar, oil, and garlic.
  • Line sheet pan with foil.
  • Divide the vegetables evenly on one side of the sheet pan.
  • Place salmon on the sheet and pour over sweet and spicy mixture, or place salmon in a plastic bag and marinate overnight.
  • Cook for about 15 minutes. (Timing will depend on the thickness of the salmon—the thicker the salmon, the longer it needs to cook.)
  • Move veggies around on the sheet pan and then continue to cook for about 5 minutes.
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