Description
This vibrant Sheet Pan Asian Salmon features tender salmon filets roasted alongside crisp-tender broccoli and carrots, all coated in a flavorful homemade Asian-inspired sauce. Served with soft rice noodles tossed in the same tangy sauce, this dish offers a balanced, easy meal packed with fresh ingredients and bold flavors, all prepared on a single sheet pan for convenient cleanup.
Ingredients
Scale
Sauce Ingredients
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 6 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon fresh ginger (minced)
Vegetables and Protein
- 2 heads broccoli, separated into bite-sized florets
- 4-5 medium carrots, sliced thin (no more than 1/4 inch)
- 1 teaspoon salt (for vegetables)
- 2 (16-oz) packages Sea Cuisine Asian Grill Rubbed Salmon (frozen)
- 1 teaspoon salt (for boiling water)
Rice Noodles and Garnishes
- 1 (6-oz) package thin rice noodles (rice sticks)
- 1/2 cup green onions, chopped
- 3 tablespoons toasted sesame seeds (or more as desired)
- 1/2 cup fresh cilantro, chopped
- Oil for the pan (or nonstick spray)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for roasting the salmon and vegetables.
- Prepare Sauce: In a glass measuring cup, whisk together rice vinegar, cornstarch, brown sugar, soy sauce, sesame oil, Sriracha, crushed red pepper flakes, minced garlic, and minced ginger until smooth. Set the sauce mixture aside.
- Prepare Sheet Pan: Lightly oil the sheet pan with a small drizzle of oil or generously coat it with nonstick cooking spray to prevent sticking.
- Prep Vegetables: Chop broccoli into bite-sized florets and slice carrots thinly (no thicker than 1/4 inch).
- Toss Vegetables in Sauce: Place broccoli and carrots onto the prepared sheet pan. Pour half a cup of the prepared sauce over the vegetables and use your hands to toss and coat them evenly. Sprinkle 1 teaspoon of salt over the vegetables.
- Add Salmon: Arrange the frozen Sea Cuisine Asian Grill Rubbed Salmon filets on the sheet pan, ensuring each piece is placed directly on the pan surface without overlapping the vegetables.
- First Roast: Roast the salmon and vegetables in the preheated oven for 12 minutes.
- Stir Vegetables: Remove the pan from the oven carefully. Stir the vegetables gently to turn them over, taking care not to disturb the salmon filets. Quickly return the pan to the oven.
- Second Roast: Continue roasting for an additional 10-12 minutes until the salmon reaches an internal temperature of 145°F and the broccoli and carrots are crisp-tender.
- Prepare Rice Noodles: Meanwhile, bring a medium pot of salted water (seasoned with 1 teaspoon salt) to a boil on the stovetop. Once boiling, turn off the heat and add the rice noodles. Let them soak for 5-8 minutes without stirring until tender.
- Drain and Toss Noodles: Drain the softened noodles and return them to the pot. Toss with about half of the remaining reserved sauce from earlier. Taste and add more sauce if preferred.
- Serving Arrangement: Optionally, transfer the noodles to the sheet pan in sections for easy plating or keep them in a separate bowl for serving.
- Plate and Garnish: Top the rice noodles with the roasted salmon and vegetables. Garnish with chopped green onions, toasted sesame seeds, and fresh cilantro.
- Serve Sauce: Serve the remaining sauce at the table for additional drizzling. It can be warmed in the microwave if desired.
Notes
- Using frozen salmon simplifies prep and helps maintain moisture during roasting.
- The sauce doubles as both a marinade and a flavorful dressing for the rice noodles.
- Thin slicing the carrots helps ensure even cooking with the broccoli.
- Be careful not to disturb the salmon when stirring vegetables mid-roast to keep filets intact.
- If you prefer spicier food, add extra Sriracha or red pepper flakes to taste.
- Leftover sauce can be refrigerated and used within 3-4 days as a dipping sauce or marinade.
- Using a glass measuring cup for the sauce makes whisking by hand easier and ensures smooth mixing of cornstarch.
