Description
This Asian Salmon Sheet Pan Dinner is a quick and flavorful meal perfect for busy weeknights. Salmon fillets are baked with an array of colorful vegetables and a savory Asian-inspired sauce.
Ingredients
Scale
- 1.5 lbs salmon fillets, skin on or off
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 head broccoli, cut into florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp sesame seeds, for garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) to make the sauce.
- On the prepared baking sheet, toss the bell peppers, broccoli, and snap peas with olive oil. Spread them in a single layer.
- Place the salmon fillets among the vegetables on the baking sheet.
- Pour half of the sauce over the salmon fillets and the other half over the vegetables.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
- Garnish with sesame seeds and fresh cilantro before serving.
Notes
- Adjust the cooking time based on the thickness of your salmon fillets.
- For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Serve with steamed rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg