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

Sheet-Pan Soy-Ginger Salmon with Veggies

Servings: 6 / Total Time: 40 mins

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:

  1. 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.


  2. 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.


  3. 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.

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