One Pan Sesame Salmon, Asian Veggies, and Gluten-Free Pilaf

  • Dairy-Free
  • Detox-Friendly
  • Egg-Free
  • Gluten-Free
  • Nut-Free
  • Peanut-Free
  • Sugar-Free


  • 1 lb raw wild salmon fillets
  • 2 cloves garlic
  • 1/3 cup tamari
  • 3 tablespoons sesame oil
  • Avocado oil
  • 1/4 cup organic brown rice
  • 1/4 cup organic quinoa (rinsed)
  • 1 teaspoon coconut oil
  • 1/2 large head of purple cabbage
  • 2 large carrots
  • 4 oz of shitake mushrooms (roughly 1 cup raw)
  • 1.5 bell peppers (~ 1 cup chopped)
  • 2 handfuls of raw spinach

Personal tips

  • If you'd like to make this recipe paleo or whole 30 compliant; omit the grains and sub cauliflower rice instead

Cooking Instructions


  • Preheat the oven to 400 degrees
  • Line a baking sheet with parchment or silicone baking mats and lightly oil with avocado oil
  • In a small bowl mix the sesame oil, tamari and minced garlic
  • Place salmon fillets on baking sheet and brush with the sauce mixture; save remaining sauce and set aside 

2Gluten-Free Pilaf

  • Rinse quinoa and add to brown rice in a large pot with 1 cup of water and 1 tsp coconut oil
  • Bring to a boil and then simmer on low until tender (~35-40 minutes)
  • Once cooked; layer rice in the bottom of a shallow bowl, top with a handful of raw spinach, cooked roasted veggies and salmon; serve immediately


  • Peel carrots and chop all veggies (except spinach) into bite sized pieces; you can use a variety of veggies here (ie snow peas, broccoli, cauliflower, etc; this is a great meal for using up those extra veggies you have in the fridge!
  • Spread out veggies on the same baking sheet as the salmon
  • Drizzle the remaining sauce over the veggies and toss to distribute
  • Place pan of salmon and veggies in the oven and bake for 15-20c minutes until salmon is flaky