Juicy, flake-apart salmon and tender roasted veggies in one easy, flavor-packed meal with a sweet-heat soy-lime glaze.

Scale

4 salmon fillets (skin-on or off)

1 head broccoli, cut into florets

2 large carrots, peeled and sliced

2 tablespoons olive oil

3 tablespoons low-sodium soy sauce

2 tablespoons honey

1 tablespoon chili garlic sauce

1 lime (juice + zest)

Sesame seeds (optional garnish)

1. Preheat oven to 400°F and line a rimmed sheet pan with parchment paper or foil.

2. In a small bowl, whisk soy sauce, honey, chili sauce, lime juice and zest.

3. Place salmon fillets skin-side down on the lined sheet pan. Spoon glaze generously over each one.

4. Toss broccoli florets and carrot slices with olive oil, salt, and pepper. Arrange around the salmon.

5. Roast for 22–25 minutes. If veggies need more browning, remove salmon after 18 minutes and broil veggies 3 minutes more.

6. Sprinkle sesame seeds over the top and serve immediately.

Use wild-caught salmon for richer flavor.

Substitute vegetables based on season—try green beans, asparagus, sweet potatoes, or parsnips.

Swap honey with maple syrup for a vegan version.

To make it fully plant-based, use tofu or cauliflower steak in place of salmon.

Add avocado salsa, roasted lemons, or herby yogurt sauce for extra flair.

Pat salmon dry before glazing for best texture.

Finish under broiler for crispier results.

Keywords: sheet pan salmon, easy salmon dinner, roasted veggies, soy glaze