Salmon & Stir Fry Sheet Pan Dinner

Keep dinner simple! Tons of healthy ingredients + one pan = less cleanup.

  • Roasting time: 18 minutes
    Makes: 4 servings



1 to 1¼ lb (500 to 625 g) piece of salmon
to taste salt and pepper
2 tbsp (30 mL) each mayonnaise and peanut butter
3 tbsp (45 mL) each panko crumbs and coarsely chopped peanuts
1 tbsp (15 mL) each soy sauce and oyster sauce
1 tbsp (15 mL) finely grated ginger
2 tsp (10 mL) hot Chinese chili sauce
1 tbsp (15 mL) water
1 small carrot thinly sliced diagonally
1 Japanese eggplant thinly sliced diagonally
3 mini bok choy cut in half or quarters if large
2 tbsp (30 mL) peanuts


Preheat oven to 425⁰F (220⁰C). Line a large baking sheet with parchment paper. Place salmon on one end of baking sheet. Sprinkle with salt and pepper.

In a small bowl, stir mayonnaise with peanut butter. Spread on salmon. Add panko and peanuts to bowl and stir together, then press into salmon.

In a large bowl, whisk soy sauce with oyster sauce, ginger, chili sauce and water. Place carrots and eggplant in the bowl and toss to coat. Spread onto baking sheet beside the salmon, along with any sauce left in the bowl. Roast 10 minutes. Stir in bok choy and peanuts and continue to roast, covering salmon with foil if peanuts appear to be browning too much, until fish is cooked, 6 to 8 more minutes.


Per serving (¼ recipe): 430 calories, 25 g fat (4 g saturated fat, 0 g trans fat), 90 mg cholesterol, 570 mg sodium, 14 g carbohydrate, 4 g fibre, 4 g sugars, 38 g protein