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Baked Coconut Sesame Salmon

Baked Coconut Sesame Salmon Sheet Pan Dinner

Print Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 1 serving
Calories 494


Baked Coconut Sesame Salmon:

  • 1 salmon filet 4 oz
  • 2 tsp coconut butter melted
  • 1 tsp tahini
  • 1 tsp coconut aminos
  • 2 tsp coconut shreds
  • 1 tsp sesame seeds

Roasted Veggies:

  • 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.


Serving: 1meal | Calories: 494kcal | Carbohydrates: 45g | Protein: 34g | Fat: 23g | Fiber: 14g | Sugar: 18g