Asian Sheet Pan Salmon and Veggies
by: claire cary
This Asian sheet pan salmon is an easy and flavorful dinner that requires a few simple ingredients and 20 minutes of cooking! Pair it with some fresh quinoa or rice for an easy, family favorite dinner.
Ingredients
- 4, 4-6 ounce salmon fillets
- 3 cups chopped broccoli
- 3 cups peeled and sliced carrots
- ⅓ cup diced green onion
Sauce
- 2 tablespoons butter melted
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- ½ cup low sodium tamari or soy sauce
- 2 tablespoons minced cilantro
- 1 tablespoon minced garlic
- 1 tablespoon chili crunch
- 1 tablespoon sesame seeds
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Whisk together all ingredients for the sauce.
- Grease a large baking sheet with oil or butter.
- Add about 3-4 tablespoons of the sauce to the carrots and toss well. Add the carrots to the baking sheet.
- Bake for 10 minutes. They take longer to cook than the salmon/broccoli, so we'll start them early!
- Add the rest of the sauce to the salmon and broccoli and let the salmon marinate it in while the carrots roast.
- When the carrots are done, add the salmon and broccoli to the baking sheet.
- Bake for 12-15 minutes or until the salmon easily flakes with a fork. If you prefer salmon more well done, bake for longer, but if you prefer more medium, bake for less time.
- Remove from the onion and garnish with more cilantro and green onion if desired.
- Serve as is or with rice or quinoa!
Notes
If your salmon was previously frozen, take it out of the freezer in the morning, remove it from the package and let it defrost in the fridge during the day.
Once cooked, this salmon will last in the fridge for 1-2 days.
To make dairy free, swap the butter for dairy free butter or refined coconut oil.
Serving: 1fillet, as prepared / Calories: 242kcal / Carbohydrates: 19g / Protein: 17g / Fat: 12g / Saturated Fat: 2g / Sodium: 1200mg / Fiber: 5g / Sugar: 9g
