sheet pan sesame ginger

salmon with broccoli
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 tablespoon light brown sugar
  • 1 teaspoon toasted sesame oil
  • ½ cup low-sodium soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup fresh cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 teaspoons sesame seeds
  • 3 cups broccoli florets
  • 2 cups baby carrots, halved lengthwise
  • 4 (6 oz.) salmon filets
  • 4 thinly sliced scallions, for garnish
  • cooked rice, for serving

Instructions

  • Preheat the oven to 400°F.
  • In a small bowl, combine 1 tablespoon brown sugar, 1 teaspoon sesame oil, ½ cup soy sauce, ¼ rice wine vinegar, ¼ cup chopped cilantro, 2 cloves minced garlic, 1 teaspoon grated ginger, and 2 teaspoons sesame seeds. Set sauce aside.
  • On a large sheet tray (or two), arrange 3 cups broccoli, 2 cups halved carrots, and 4 salmon filets.  Drizzle ½ sauce over the veggies and salmon, using tongs to toss the vegetables with the sauce, if needed. Drain off any excess sauce that isn’t coating the fish or veggies. Note: You don’t want a lot of extra sauce on the sheet pan because the sauce itself will burn.
  • Roast in the oven for 18-20 minutes until vegetables are tender and salmon is cooked.
  • Remove from the oven and drizzle remaining ½ sauce over the salmon and veggies and garnish with 4 sliced scallions. Serve warm alongside rice.

SERVING SUGGESTIONS

  • Serve alongside rice or Asian noodles and a cucumber salad or fresh mango slices to complete this meal.

SWAP SUGGESTIONS

  • Protein: Salmon can be swapped with shrimp or chicken thighs (adjusting cooking time slightly to cook until 165°F for chicken).
  • Vegetarian: Swap salmon for tempeh or extra-firm tofu (drained and pressed well).
  • Gluten-free: Swap soy sauce for tamari or coconut aminos.

MAKE AHEAD

  • Make marinade or sauce up to 5 days in advance and store in an airtight container in the refrigerator.
  • Thaw salmon, if using frozen.
  • Batch cook rice or Asian noodles up to 3 days in advance, if desired.

Nutrition

Calories: 341kcal | Carbohydrates: 16g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1299mg | Potassium: 1368mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9506IU | Vitamin C: 66mg | Calcium: 108mg | Iron: 3mg