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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.

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