Baked Coconut Sesame Salmon with Butternut Squash & Broccoli – Easy Sheet Pan Salmon and Vegetables!
Of all the different salmon sheet pan dinners I’ve tried, this baked coconut sesame salmon MAY be my favorite… Rich and indulgent, but still light and wholesome, and unbelievably simple to throw together!
Really, it’s the sweet-umami flavor fusion that makes this baked sesame salmon recipe SO irresistible to me. Using creamy, fat-rich coconut butter as the base for the topping mixture helps to keep the paste nice and thick so it locks in moisture.
And, it has a subtle sweetness that combines with the savory sesame flavor, seeps into the salmon filet, and makes for a mind-blowingly delicious meal! Plus, the coconut flakes toast up in the oven to create the perfect crunchy topping.
Pair this baked coconut sesame salmon with your favorite veggies for an easy, stress-free dinner cooked all on one pan! Fewer dishes, awesome for meal prep, and just plain delicious.
Salmon Sheet Pan Dinner PRO TIP:
I like to add a little tent of foil on top of my baked coconut sesame salmon before it goes in the oven. That way, I can put it on the same pan as my veggies, but it won’t dry out during the longer cook time!
Make This Sheet Pan Dinner Your Own!
Personally, I’m a savory-sweet flavor fanatic… So, I like to keep them going in my veggies by roasting up some broccoli and butternut squash with a bit of sesame oil! But, the beauty of sheet pan dinners is that the exact ‘recipe’ isn’t so important.
Try this baked coconut sesame salmon with different toppings, veggie pairings, and seasonings that you enjoy. Get creative and make this easy weeknight dinner one that you actually WANT to eat!
Which Should I Use: Wild Caught Salmon or Farm Raised?
Luckily, you can make this baked coconut sesame salmon using wild caught salmon OR farm raised. Choose whichever best suits your lifestyle, tastes, and budget. But, if you’re unclear about the differences, check out my Wild Caught Salmon vs Farm Raised blog to learn more!
1 cup butternut squash, cubes
2 cups broccoli florets
½ tsp sesame oil
2 tsp coconut aminos
salt, to taste
dried oregano, to taste
Preheat oven to 425°F (220°C).
Add salmon filet, butternut squash cubes, and broccoli florets to a tray lined with parchment or foil.
In a bowl, combine melted coconut butter, tahini, and coconut aminos. Stir to integrate, adjusting seasonings to taste.
Spread paste on top of salmon filet and sprinkle with coconut shreds and sesame seeds.
Drizzle butternut squash and broccoli with oil, season to taste, and toss to coat.
Cover salmon with a foil tent to prevent filet from drying out in the oven. (If you prefer your salmon cooked more medium-rare than well-done, cook salmon for just 8-10 minutes on a separate pan from your vegetables.)
Roast for 25 minutes.
Serve and enjoy!
Yields 1 sheet pan dinner.
*Nutrition provided for baked sesame coconut salmon made with wild sockeye salmon.