Sheet Pan Soy-Ginger Salmon with Veggies
Sheet Pan Soy-Ginger Salmon with Veggies is a delicious dinner recipe that is featured in “What’s for Dinner?”, a new cookbook from Taste of Home. The cookbook features hundreds of easy and affordable dishes that make mealtime a snap. There are recipes for everything from Breakfast for Dinner to Casseroles to Meatless Mainstays. And on page 128, you’ll find one of my original recipes as well!
As a Community Cook for Taste of Home, I create and review recipes. They also send me new products and cookbooks to use and review throughout the year. It is such a treat! Taste of Home’s latest cookbook is titled “What’s for Dinner?” Have you heard this lately from someone in your home? This cookbook will help you answer that question.
“What’s For Dinner” Cookbook
Sheet Pan Soy-Ginger Salmon with Veggies is just one of 358 easy, time-saving recipes you’ll find in this gem of a cookbook that makes meal planning easy and flavorful. You can also find my review and the complete recipe, originally submitted by Pamela Gelsomini from Wrentham, Massachusetts, on tasteofhome.com.
But there’s another reason this cookbook is such a treasure to me. Buffalo Chicken Crunch Wraps is a favorite recipe that I created and submitted to Taste of Home. It is my first published recipe in a Taste of Home Cookbook. Hoping there will be many more to come!
When I am meal planning for the week, I always start by checking what I have on hand to make a recipe. I had all the ingredients I needed to make this savory Sheet Pan Soy-Ginger Salmon with Veggies. I don’t know about you, but when I see the phrase SHEET PAN, I immediately know the meal will have an easy clean up. And covering the sheet pan with parchment paper makes it even easier. Definitely the way to go!
Sheet Pan Soy-Ginger Salmon with Veggies
What’s needed?
- 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
How to make Sheet Pan Soy-Ginger Salmon with Veggies?
- 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.
- 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.
- Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil. Cook it about 10-12 minutes, reducing it by half. Serve salmon and vegetables with sauce and, if desired, rice. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds. Recipe makes 6 servings.
This recipe is delicious and so easy to prepare. The flavors were vibrant and the salmon was perfectly flaky. I included red peppers and broccoli on the sheet pan instead of zucchini. Use the veggies you already have on hand, just be sure to cut them all the same size for baking.
If you love Asian flavors, this easy dinner recipe is a winner! And the sesame seeds give it a slightly nutty flavor and some crunch. For more recipes with bold Asian flavors, try one of these tasty dishes:
- Cauliflower Fried Rice
- Air Fryer Egg Rolls
- Slow-Cooker Sesame Beef with Jasmine Rice
- Teriyaki Chicken and Green Beans with Fried Rice
Sheet Pan Soy-Ginger Salmon with Veggies
Ingredients
- 1/2 cup green onions, thinly sliced, divided
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup brown sugar, packed
- 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 fresh ginger , minced
- 2 pounds salmon
- 4 cups 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
Instructions
- 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.
- 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.
- 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. Recipe makes 6 servings.
Equipment
- 1 large sheet pan