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Sesame Salmon with Vegetables and Noodles



1 pound skinless salmon filets

1 bunch broccoli, chopped into bite-size florets

10-15 brussel sprouts, sliced thinly

olive oil

1 clove garlic, minced

salt and pepper

6 tablespoons sesame oil

1/4 cup tahini

2 tablespoons honey

juice and zest of one lime

2 tablespoons grated fresh ginger

6 tablespoons Bragg's liquid aminos

1 box of pad Thai noodles, prepared according to package directions

4 scallions, sliced

1/2 cup chopped cilantro

1/4 cup toasted sesame seeds


Preheat oven to 425 degrees.


Toss broccoli and brussel sprouts with olive oil, garlic, salt, and pepper until well coated. Spread veggies on a cookie sheet. Roast in the oven for 15 minutes, then toss and roast another 10 minutes until veggies are crisp.

Meanwhile, in a bowl whisk together sesame oil, tahini, honey, lime juice and zest, ginger, and liquid aminos. 

Place salmon filets in an oven safe skillet (Alternatively, use whatever skillet you have and plan to remove salmon to a tray once you finish cooking on the stovetop.) Pour a bit of the marinade on the salmon and rub it in.


Now preheat the oven to broil. While broil is heating, sear the salmon on the stovetop for 3-5 minutes on each side, depending on how well you like it done. Then, place in the oven and broil for 5 minutes. Remove and cover with foil to keep warm until ready to serve.

Toss noodles, roasted veggies, scallions, and half the cilantro with the marinade. Divide among your plates then top with salmon, remaining cilantro, and sesame seeds.

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