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.