Guest Recipe: Sheet Pan Teriyaki + Sweet Chili Salmon By Alyssa Kalams
By: Alyssa Kalams
Salmon is one of my favorite foods because it’s extremely versatile, and has tons of nutritional benefits—it’s packed with omega-3 fatty acids, which lower blood pressure and reduce inflammation, as well as B vitamins, which help with energy production and promote brain and cardiovascular health.
This recipe is one of my favorite ways to prepare salmon, and bonus: it’s SO easy to throw together. Thank you Sky Valley sauces! They’re some of my favorite kitchen staples because they’re super flavorful, and made with real, organic, ingredients.
1 salmon fillet (~.5 lbs)
1 ½ cup brussels sprouts, chopped
1 cup carrots, shredded or chopped
2 1/2 tbsp Sky Valley teriyaki sauce
½ tbsp avocado oil or olive oil
1 ½ tbsp Sky Valley sweet chili sauce
1 green onion, thinly sliced
¼ tsp sesame seeds
Preheat your oven to 400 degrees. Cover your pan with aluminum foil, or lightly oil it.
Mix your teriyaki, sweet chili, and avocado oil together in a small bowl and set aside.
Place your salmon at the center of the pan, and assemble brussels sprouts and carrots around it.
Drizzle your mixture evenly over the salmon and vegetables.
Place your pan in the oven and bake for 18-20 minutes—until it flakes.
Garnish with green onion and sesame seeds. Serve immediately, and enjoy!