Sheet-Pan Soy-Ginger Salmon with Veggies

This salmon and veggie sheet-pan dinner is packed with umami Asian flavors and is so easy to make. It's high in protein, omega-3 fatty acids, fiber and so many other nutrients, but it's delicious! We like to serve it over brown rice or quinoa.

Ingreadient:

• 1/2 cup thinly sliced green onions, divided
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 2 tablespoons sesame seeds, divided
• 2 tablespoons rice vinegar
• 3 garlic cloves, chopped
• 1 tablespoon sesame oil
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon minced fresh gingerroot
• 1 salmon fillet (2 pounds)
• 4 cups fresh broccoli florets
• 3 medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 4 cups)
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Hot cooked rice, optional

Directions :

1. In a large bowl, whisk 1/4 cup green onion, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
2. Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes.
3. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve salmon and vegetables with sauce and, if desired, rice. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.