Ginger Honey Marinated Salmon

Lemon-Lime Salmon with Veggie Saute

Ginger Salmon with Cucumber Lime Sauce

Salmon and Spud Salad

Salmon and Shrimp with Garlic Rice

Salmon Casserole

Tomato and Onion Salmon

Lime Salmon with Soy Sauce

Orange Soy Salmon with Rice

Honey-Mustard Glazed Salmon

Salmon Supreme with Ginger Soy Sauce

Apricot-Glazed Salmon with Herb Rice

Salmon with Gingered Rhubarb Compote

Salmon with Lemon-Dill Butter

Ginger Salmon with Brown Rice

Ginger Salmon with Green Beans

Salmon with Root Vegetables

Rosemary Salmon and Veggies

Home Recipes Ingredients Vegetables Broccoli

Sheet-Pan Soy-Ginger Salmon with Veggies

Name: Sheet-Pan Soy-Ginger Salmon with Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Asia
Ingredients: 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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min.+ marinating Bake: 20 min.

Makes

6 servings

Updated: Jan. 09, 2024

This salmon and veggie sheet-pan dinner is packed with umami Asian flavors and is so easy to make. It's high in protein, omega-3 fatty acids, fiber and so many other nutrients, but it's delicious! We like to serve it over brown rice or quinoa. —Pamela Gelsomini, Wrentham, Massachusetts

Sheet-Pan Soy-Ginger Salmon with Veggies Recipe photo by Taste of Home

Ingredients

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

Directions

In a large bowl, whisk 1/4 cup green onions, 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.

Nutrition Facts

4 ounces cooked salmon with 1 cup vegetables: 426 calories, 26g fat (5g saturated fat), 76mg cholesterol, 627mg sodium, 20g carbohydrate (15g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.

Sheet-Pan Soy-Ginger Salmon with Veggies

Ingredients

Directions

Nutrition Facts

More from Taste of Home