Sheet Pan Soy-Ginger Salmon with Veggies
Using a sheet pan to make a quick and tasty meal is always a win! Sheet Pan Soy-Ginger Salmon with Veggies comes together in flash.
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
Nutrition
Calories: 459kcalCarbohydrates: 30gProtein: 35gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gCholesterol: 83mgSodium: 803mgPotassium: 1297mgFiber: 3gSugar: 24gVitamin A: 706IUVitamin C: 72mgCalcium: 110mgIron: 3mg