Sheet Pan Chili-Honey Garlic Salmon Bowls

Ingredients

• 1 head Broccoli, cut into florets
• 2 bunches Asparagus, with ends trimmed
• 2 tbsp Extra virgin olive oil
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 4 Salmon fillets (6-ounce each), patted dry
• 1/3 cup Honey
• 1/4 cup Low-sodium soy sauce or tamari
• 1 tbsp Chili-garlic sauce
• 1 tbsp Fresh minced garlic
• 1 tbsp Toasted sesame oil
• 1/2 cup Plain Greek yogurt or mayonnaise
• 1 tbsp Sriracha
• 1 tbsp Low-sodium soy sauce or tamari
• Cooked rice, for serving
• Toasted sesame seeds, for serving

Steps

1. 1

   Set your oven to preheat to 400°F.

2. 2

   On a large baking sheet, toss the broccoli and asparagus with olive oil, salt, and pepper. Arrange in a single layer and roast for 10 minutes.

3. 3

   In a small bowl, whisk together the honey, 1/4 cup soy sauce, chili-garlic sauce, minced garlic, and sesame oil to create the glaze.

4. 4

   Remove the sheet pan from the oven and push the vegetables to the outer edges. Place the salmon fillets in the center of the pan.

5. 5

   Brush the salmon generously with about half of the prepared honey-garlic glaze.

6. 6

   Return the pan to the oven and roast for an additional 10-15 minutes, or until the salmon is cooked to your liking.

7. 7

   For extra caramelization, switch the oven to broil and cook for 1-2 minutes, watching carefully to prevent burning.

8. 8

   While the salmon cooks, prepare the special sauce by combining the Greek yogurt, sriracha, and 1 tablespoon of soy sauce in a small bowl. Stir until smooth.

9. 9

   To assemble the bowls, serve the roasted salmon and vegetables over a bed of cooked rice. Drizzle with the remaining honey-garlic glaze, add a dollop of the creamy special sauce, and garnish with a sprinkle of toasted sesame seeds.