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Sheet pan Asian salmon with broccoli and carrots roasted in soy ginger sauce on a rimmed sheet pan

Sheet Pan Asian Salmon with Broccoli, Carrots, and Rice Noodles

Tender Asian-glazed salmon roasted with broccoli and carrots on one pan, served over savory soy-ginger rice noodles. Ready in 40 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 589
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup rice vinegar
  • 1 tbsp cornstarch can be omitted if preferred
  • 1 tbsp brown sugar
  • 6 tbsp soy sauce low-sodium recommended
  • 1 tbsp sesame oil toasted sesame oil preferred
  • 1 tsp Sriracha sauce
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp garlic freshly minced, about 3 cloves
  • 1 tbsp fresh ginger minced
  • oil for coating the pan
  • 2 heads broccoli separated into bite-size florets
  • 4-5 medium carrots sliced thin, no more than 1/4 inch
  • 2 tsp salt divided: 1 tsp for vegetables, 1 tsp for noodle water
  • 2 16-oz packages frozen Asian-rubbed salmon filets used straight from frozen, no thawing needed
  • 1 6-oz package thin rice noodles also called rice sticks
  • 1/2 cup green onions chopped, for garnish
  • 3 tbsp toasted sesame seeds for garnish
  • 1/2 cup fresh cilantro chopped, for garnish

Equipment

  • Large rimmed sheet pan
  • Glass measuring cup
  • Medium pot
  • Whisk
  • Tongs

Method
 

  1. Preheat your oven to 400 degrees F.
  2. In a glass measuring cup, whisk together rice vinegar, cornstarch, brown sugar, soy sauce, sesame oil, Sriracha, red pepper flakes, garlic, and ginger until fully combined. Set aside.
  3. Lightly coat a large rimmed sheet pan with oil or nonstick spray.
  4. Add broccoli florets and sliced carrots to the pan. Pour 1/2 cup of the prepared sauce over the vegetables and toss to coat evenly. Sprinkle with 1 tsp salt. Spread into an even layer.
  5. Place the frozen salmon filets directly onto the pan, making sure each piece is flat against the pan surface and not resting on top of the vegetables.
  6. Roast in the preheated oven for 12 minutes.
  7. Remove the pan from the oven. Stir and flip the vegetables without disturbing the salmon. Return the pan to the oven quickly.
  8. Roast for another 10-12 minutes until the broccoli edges are slightly golden, the carrots are crisp-tender, and the salmon reaches an internal temperature of 145 degrees F.
  9. While the salmon finishes, bring a medium pot of water to a boil. Add 1 tsp salt, turn off the heat, add the rice noodles, and let sit undisturbed for 5-8 minutes until tender. Drain well.
  10. Toss the drained noodles with approximately half of the remaining sauce. Reserve the rest to serve at the table.
  11. Plate the noodles and top with salmon and roasted vegetables. Garnish with green onions, toasted sesame seeds, and fresh cilantro. Serve extra sauce warm on the side.

Notes

If you cannot find Asian-rubbed salmon, use plain frozen salmon filets seasoned with salt and pepper. Marinate thawed filets in 1/3 of the sauce for 20 minutes, start the vegetables alone for the first 12 minutes, then add salmon and roast 12-15 more minutes. Cornstarch can be skipped if preferred. Leftovers keep for up to 3 days refrigerated and are excellent served cold over salad with reserved sauce as dressing.