“One-Pan Wonder: Sheet Pan Asian Salmon with Broccoli, Carrots, and Rice Noodles!”

Experience the ultimate fusion of flavors with our Sheet Pan Asian Salmon recipe! This mouthwatering dish combines succulent Asian-inspired salmon fillets with crisp-tender broccoli, delicate carrots, and flavorful rice noodles, all roasted to perfection on a single sheet pan. Tossed in a delectable homemade sauce boasting a perfect balance of tangy, sweet, and spicy notes, this dish is sure to elevate your weeknight dinner game. Easy to prepare and bursting with wholesome ingredients, it’s a satisfying meal that will leave your taste buds craving more!

In our household, Sheet Pan Asian Salmon has become a go-to favorite for busy weeknights and special occasions alike. I still remember the first time I made it for my family – the enticing aroma wafting through the kitchen as the salmon sizzled in the oven, the vibrant colors of the vegetables enticing us from afar. As we gathered around the dinner table and took our first bites, we were transported to a culinary paradise, where each mouthful offered a symphony of flavors and textures. From that moment on, it became a staple in our meal rotation, bringing joy and satisfaction with every bite. Whether it’s a casual dinner with loved ones or a cozy night in, this dish never fails to impress, proving that delicious, wholesome meals can be both effortless and unforgettable.

Why This Sheet Pan Asian Salmon Will Win You Over:

Effortlessly delicious: With minimal prep and cleanup, this one-pan wonder is perfect for busy weeknights when you crave a flavorful meal without the fuss.
Wholesome ingredients: Packed with nutrient-rich salmon, vibrant vegetables, and delicate rice noodles, this dish offers a balanced combination of protein, fiber, and essential vitamins and minerals.
Versatile and customizable: Feel free to swap out the vegetables or adjust the spice level to suit your taste preferences. The possibilities are endless!
Family-friendly: Loved by kids and adults alike, this dish is sure to become a new family favorite. Plus, it’s a great way to sneak in some extra veggies without sacrificing flavor.

Ingredients:

For the sauce:

60ml rice vinegar
15g cornstarch
15g brown sugar
90ml soy sauce
15ml sesame oil
5ml Sriracha sauce
2.5ml crushed red pepper flakes
15g minced garlic (about 3 cloves minced)
15g fresh ginger, minced

For the rest:

Oil for the pan
2 heads broccoli, separated into bite-size florets
4-5 medium carrots, thinly sliced
5g salt
2 (454g) packages Sea Cuisine Asian Grill Rubbed Salmon
5g salt
1 (170g) package thin rice noodles (sometimes called rice sticks)

To garnish:

120ml green onions, chopped
45g toasted sesame seeds, or more
120ml fresh cilantro, chopped

Instructions:

Preheat your oven to 400°F (200°C).
In a glass measuring cup, whisk together all sauce ingredients: rice vinegar, cornstarch, brown sugar, soy sauce, sesame oil, Sriracha, red pepper flakes, garlic, and ginger. Set aside.
Add a small drizzle of oil to the sheet pan and rub it on with your hands, or coat generously with nonstick spray.
Chop the broccoli into bite-size florets and slice the carrots into thin (no more than 1/4 inch) slices.
Add the vegetables to the pan. Pour 120ml of the sauce over the vegetables and toss to coat. Sprinkle with 5g salt.
Add the frozen Sea Cuisine Salmon fillets to the pan, ensuring they are touching the pan and not on top of any veggies.
Roast in the oven for 12 minutes.
Remove from the oven and stir the vegetables. (Try to turn them over but it doesn’t need to be perfect.) Avoid disturbing the salmon. Return to the oven quickly.
Roast for another 10-12 minutes, until the broccoli and carrots are crisp-tender and the salmon is cooked through (reaching an internal temperature of 145°F).
Meanwhile, boil a medium pot of water on the stove. Season with 5g salt. When it boils, turn off the heat and add the package of rice noodles. Let sit for about 5-8 minutes without stirring.
Drain the noodles and return them to the pot. Add about half of the remaining sauce to the rice noodles and toss to coat. Taste and add more sauce if desired (the remaining sauce is for serving at the table).
Transfer the noodles to the pan in 4 sections, if desired, for easy serving. Alternatively, serve them in a separate bowl.
Top the rice noodles with salmon and vegetables. Garnish with green onions, sesame seeds, and cilantro. Serve the remaining sauce at the table (you can heat it in the microwave if desired).

Notes:

For added flavor, you can marinate the salmon in a portion of the sauce for 30 minutes before cooking.
Feel free to customize the vegetables based on your preferences or what’s in season.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat before serving. Enjoy