Ingredients
- 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)
Instructions
- 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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