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Per serving
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- 1
Make the sauce
Whisk together the rice vinegar, cornstarch, brown sugar, soy sauce, sesame oil, sriracha, red pepper flakes, minced garlic, and minced ginger in a glass measuring cup or bowl. Set aside.
- 2
Prep the pan
Preheat the oven to 400°F. Drizzle the sheet pan with olive oil and rub to coat, or coat generously with nonstick spray.
- 3
Season the vegetables
Cut the broccoli into bite-size florets and slice the carrots thin, no more than 1/4 inch. Spread both on the pan, pour 1/2 cup of the sauce over them, toss with your hands to coat, and sprinkle with 1 teaspoon of the salt.
- 4
Add the salmon
Place the salmon fillets on the pan so they're touching the pan directly, not resting on top of the vegetables.
- 5
First roast
Roast for 12 minutes.
- 6
Stir and finish roasting
Remove the pan and stir the vegetables, turning them over without disturbing the salmon. Return to the oven and roast another 10-12 minutes, until the broccoli and carrots are crisp-tender and the salmon hits 145°F internally.
- 7
Cook the noodles
While the sheet pan finishes, bring a pot of water to a boil with the remaining 1 teaspoon salt. Turn off the heat, add the rice noodles, and let sit 5-8 minutes — no stirring needed.
- 8
Sauce the noodles
Drain the noodles, return to the pot, and toss with about half of the remaining sauce. Taste and add more if you like.
- 9
Plate and garnish
Top the noodles with the salmon and roasted vegetables. Garnish with green onions, sesame seeds, and cilantro. Pass the rest of the sauce at the table.
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Sheet Pan Asian Salmon with Broccoli and Rice Noodles
Created by: MacroMeals
Ingredients
- 2 lb salmon fillet
- 1 1/2 lb broccoli
- 1 lb carrots
- 1/4 cup rice vinegar
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 6 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sriracha sauce
- 1/2 tsp red pepper flakes
- 1 tbsp garlic
- 1 tbsp ginger
- 1 tbsp olive oil
- 2 tsp salt
- 6 oz rice noodles
- 1/2 cup green onions
- 3 tbsp sesame seeds
- 1/2 cup cilantro
Instructions
- Make the sauceWhisk together the rice vinegar, cornstarch, brown sugar, soy sauce, sesame oil, sriracha, red pepper flakes, minced garlic, and minced ginger in a glass measuring cup or bowl. Set aside.
- Prep the panPreheat the oven to 400°F. Drizzle the sheet pan with olive oil and rub to coat, or coat generously with nonstick spray.
- Season the vegetablesCut the broccoli into bite-size florets and slice the carrots thin, no more than 1/4 inch. Spread both on the pan, pour 1/2 cup of the sauce over them, toss with your hands to coat, and sprinkle with 1 teaspoon of the salt.
- Add the salmonPlace the salmon fillets on the pan so they're touching the pan directly, not resting on top of the vegetables.
- First roastRoast for 12 minutes.
- Stir and finish roastingRemove the pan and stir the vegetables, turning them over without disturbing the salmon. Return to the oven and roast another 10-12 minutes, until the broccoli and carrots are crisp-tender and the salmon hits 145°F internally.
- Cook the noodlesWhile the sheet pan finishes, bring a pot of water to a boil with the remaining 1 teaspoon salt. Turn off the heat, add the rice noodles, and let sit 5-8 minutes — no stirring needed.
- Sauce the noodlesDrain the noodles, return to the pot, and toss with about half of the remaining sauce. Taste and add more if you like.
- Plate and garnishTop the noodles with the salmon and roasted vegetables. Garnish with green onions, sesame seeds, and cilantro. Pass the rest of the sauce at the table.