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Per serving
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- 1
Make the marinade
In a large bowl, whisk together 1/4 cup of the sliced green onions, the soy sauce, brown sugar, honey, 1 tablespoon of the sesame seeds, rice vinegar, chopped garlic, sesame oil, red pepper flakes and minced ginger until blended. Pour 1/2 cup of the marinade into a shallow dish and set the rest aside.
- 2
Marinate the salmon
Add the salmon fillet to the shallow dish and turn to coat. Cover and refrigerate 2 to 3 hours. Cover and refrigerate the reserved marinade separately.
- 3
Prep the sheet pan
Preheat oven to 400 degrees. Drain the salmon and discard the marinade in the dish. Place the salmon on a greased rimmed baking sheet. Toss the broccoli florets and sliced zucchini with the olive oil, salt and pepper, then arrange in a single layer around the salmon.
- 4
Bake
Bake until the salmon just begins to flake easily with a fork and the vegetables are crisp-tender, 20 to 25 minutes.
- 5
Reduce the sauce and serve
Meanwhile, transfer the reserved marinade to a small saucepan. Bring to a boil and cook until the liquid is reduced by half, 10 to 12 minutes. Serve the salmon and vegetables with the sauce, and over rice if you want the carbs. Top with the remaining 1/4 cup green onions and 1 tablespoon sesame seeds.
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Sheet-Pan Soy-Ginger Salmon with Veggies
Created by: MacroMeals
Ingredients
- 1/2 cup green onions
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tbsp sesame seeds
- 2 tbsp rice vinegar
- 3 garlic cloves
- 1 tbsp sesame oil
- 1 tsp red pepper flakes
- 1 tsp fresh ginger
- 2 lb salmon fillet
- 4 cup broccoli florets
- 3 zucchini
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Make the marinadeIn a large bowl, whisk together 1/4 cup of the sliced green onions, the soy sauce, brown sugar, honey, 1 tablespoon of the sesame seeds, rice vinegar, chopped garlic, sesame oil, red pepper flakes and minced ginger until blended. Pour 1/2 cup of the marinade into a shallow dish and set the rest aside.
- Marinate the salmonAdd the salmon fillet to the shallow dish and turn to coat. Cover and refrigerate 2 to 3 hours. Cover and refrigerate the reserved marinade separately.
- Prep the sheet panPreheat oven to 400 degrees. Drain the salmon and discard the marinade in the dish. Place the salmon on a greased rimmed baking sheet. Toss the broccoli florets and sliced zucchini with the olive oil, salt and pepper, then arrange in a single layer around the salmon.
- BakeBake until the salmon just begins to flake easily with a fork and the vegetables are crisp-tender, 20 to 25 minutes.
- Reduce the sauce and serveMeanwhile, transfer the reserved marinade to a small saucepan. Bring to a boil and cook until the liquid is reduced by half, 10 to 12 minutes. Serve the salmon and vegetables with the sauce, and over rice if you want the carbs. Top with the remaining 1/4 cup green onions and 1 tablespoon sesame seeds.