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- 2 cups Diced Sweet Potatoes, about ½ inch cubes
- 1 TBSP Sesame Oil, divided
- Salt, to taste
- Pepper, to taste
- 4 Secret Island Salmon Fillets
- 4 cups Broccoli Florets
- ½ cup Thinly Sliced Red Onion
- 1 cup Coconut Aminos
- 2 TBSP Rice Vinegar
- 2 tsp Sesame Oil
- 3 Garlic Cloves, minced
- 2 tsp Freshly Grated Ginger
- Pinch of Chili Flakes
- 4 tsp Tapioca Flour
- 2 TBSP Water
- 2 tsp Sesame Seeds (optional for garnish)
- Preheat oven to 400°F. Line a sheet pan with parchment paper and set aside while prepping the ingredients.
- In a medium size bowl, toss together the diced sweet potatoes and 1 ½ tsp sesame oil and coat evenly. Transfer sweet potatoes to parchment lined sheet pan and season with salt and pepper.
- Place the sweet potatoes in the oven and roast for about 20 minutes, flipping the pieces at 10 minutes.
- While the sweet potatoes cook, combine the coconut amino, rice vinegar, sesame oil, garlic, and ginger in a medium saucepan over medium high heat, bringing it to a boil. While the mixture heats, combine the tapioca flour and water in a small bowl. Whisk well to insure there are no lumps. When the sauce comes to a boil, whisk in the tapioca mixture and whisk until the sauce mixture thickens. Once thickened, remove the sauce from the heat and set aside.
- Once the sweet potatoes are cooked and softened when pierced with a fork, remove them from the oven and distribute on the pan with space for the salmon. Place the salmon filets on the sheet pan then season with salt and pepper.
- In a medium bowl, combine the broccoli, red onion and remaining 1 ½ teaspoon sesame oil. Mix well and season with salt and pepper.
- Sprinkle the broccoli onion mixture around the salmon and sweet potatoes.
- Reserving 1/2 cup of the teriyaki sauce for garnish; drizzle the remaining sauce over the salmon and vegetables.
- Place the sheet pan back into the oven and bake for 15 minutes or until the salmon reaches 145°F and the broccoli is cooked through.
- Serve with remaining sauce and a sprinkle of sesame seeds.
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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