Preheat the oven to 400F.

Toss diced sweet potatoes with 1 tbsp of olive oil in a bowl. Place them on the sheet pan evenly and sprinkle with salt and black pepper.

Now bake them in the oven for 15 minutes.

Sauce

While the potatoes are baking, add coconut aminos, rice vinegar, sesame oil, garlic, ginger, and honey to a saucepan. Whisk to combine and bring to boil over medium-high heat.

Now, combine cornstarch and water until it’s fully dissolved. Then, add into the saucepan, whisk for a little bit until the sauce thickens up, and reduce the heat. Then remove the saucepan and stir in the sesame seeds. Finally, let it cool down.

Salmon and Veggies

Once the potatoes are done, to push them, toss them to the edge of the sheet pan. Now place salmon fillets in the center of the sheet pan and brush them with 1/2 tbsp olive oil. Season with salt and black pepper.

Toss the rest of the vegetables in 1 tbsp of olive oil and season with salt and black pepper.

Spread the rest of the vegetables around the salmon.

Drizzle the sauce over salmon and vegetables. However, keep 1/4 cup of the sauce for later.

Place in the oven for 15 minutes and roast until the salmon is fully cooked and flakes easily with a fork.

Drizzle with the remaining sauce before serving.