Sheet Pan Salmon and Veggies
This delicious sheet pan salmon and veggies is full of Asian-inspired flavor and a super easy one pan dinner. And it’s on the dinner table in 30 minutes!
Servings 4 servings
Calories 413kcal
Equipment
Ingredients
Soy Glaze
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon garlic , minced
- 1 tablespoon fresh parsley , chopped
- 2 teaspoons ginger , freshly grated
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon sriracha (optional)
- ½ teaspoon black pepper
- ½ lemon , zest and juice
Salmon and Veggies
- 4 cups broccoli florets
- 1 red bell pepper , chopped
- 1 red onion , cut into wedges
- 1 ¾ pounds salmon , cut into 4 fillets
Instructions
Soy Glaze
- In a small bowl, whisk the soy sauce, honey, brown sugar, rice vinegar, garlic, parsley, ginger, sesame oil and seeds, sriracha, pepper, lemon zest and juice until well combined.
Salmon and Veggies
- Preheat oven to 400 degrees F.
- Place broccoli, bell pepper and onion on a large, rimmed baking sheet. Drizzle about one third of the soy mixture over the vegetables and stir so they’re evenly coated.
- Bake the veggies uncovered in preheated oven for 8 minutes.
- After 8 minutes, carefully stir vegetables and push them to the sides. Arrange salmon fillets on the sheet pan and drizzle half of the remaining soy mixture over the salmon. Reserve the rest for serving.
- Bake uncovered for 9 minutes. Then switch oven to broil. Broil for 2-3 minutes. Watch closely so the fish doesn’t burn. Salmon should be tender and slightly translucent in the center. You’re looking for an internal temperature of 120-130 degrees F when using an instant-read thermometer.
- Transfer salmon, broccoli, pepper and onions to a serving platter or serve straight from the pan with rice if desired. Pass remaining soy glaze separately. Enjoy!
Notes
Recipe Tips
- Don’t overcook! Salmon is best when cooked medium-rare or medium. The meat will still be juicy and moist. Well-done salmon is tough and dry.
- Leave skin on. It keeps the fillet together and helps hold in its juices. You can eat the skin but it won’t be crispy like it is when pan seared.
- Cut vegetables similar size to ensure even cooking.
- You can line the sheet pan with parchment paper if you like. I don’t recommend using aluminum foil because it can interact with the acidity of the glaze and alter overall flavor.
- The soy mixture can be made ahead and will last in the fridge 1 week.
- Leftovers should be stored in an airtight container and enjoyed within 5 days. Great for meal prep!
Nutrition
Serving: 1 serving | Calories: 413kcal | Carbohydrates: 25g | Protein: 45g | Fat: 15g | Cholesterol: 109mg | Sodium: 932mg | Potassium: 1445mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1667IU | Vitamin C: 131mg | Calcium: 96mg