Roasted Sesame-Ginger Salmon with Charred Broccoli

Name: Roasted Sesame-Ginger Salmon with Charred Broccoli
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1.5 pound salmon fillet (skinless, cut into 4 portions); 1 pound broccoli florets (cut into bite-sized pieces); 1 red bell pepper (large, cut into 1-inch strips); 1.5 tablespoon olive oil (extra virgin); 1 tablespoon toasted sesame oil; 2 tablespoon gluten-free tamari; 1 tablespoon fresh ginger (peeled and finely minced); 3 clove garlic (minced); 0.5 teaspoon salt (fine sea salt); 0.25 teaspoon black pepper (freshly cracked); 1 tablespoon toasted sesame seeds (for garnish)

Tender salmon fillets and crisp-tender broccoli florets roasted together on one pan with a fragrant glaze of fresh ginger, garlic, tamari, and toasted sesame oil.

Prep: 15 min
Cook: 18 min
Total: 33 min
Servings: 4
Cuisine: East Asian
Difficulty: Easy
Cost: $6.74/serving

Dietary

High-Protein
Low-Carb
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound salmon fillet (skinless, cut into 4 portions)
1 pound broccoli florets (cut into bite-sized pieces)
1 red bell pepper (large, cut into 1-inch strips)
1.5 tablespoon olive oil (extra virgin)
1 tablespoon toasted sesame oil
2 tablespoon gluten-free tamari
1 tablespoon fresh ginger (peeled and finely minced)
3 clove garlic (minced)
0.5 teaspoon salt (fine sea salt)
0.25 teaspoon black pepper (freshly cracked)
1 tablespoon toasted sesame seeds (for garnish)

Instructions

Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
In a small bowl, whisk together the gluten-free tamari, toasted sesame oil, minced fresh ginger, minced garlic, and 1/2 tablespoon of the olive oil to make the glaze.
Place the broccoli florets and red bell pepper strips onto the prepared baking sheet. Drizzle with the remaining 1 tablespoon olive oil, 1/4 teaspoon of the salt, and the black pepper. Toss well to coat evenly, then spread the vegetables toward the outer edges of the sheet pan, leaving room in the center for the fish.
Arrange the salmon fillet portions in the center of the pan. Sprinkle the fillets with the remaining 1/4 teaspoon salt, then spoon the prepared ginger-tamari glaze evenly over each portion.
Roast in the oven for 14 to 18 minutes, until the broccoli edges are tender-crisp with browned tips and the salmon flakes easily with a fork at the thickest part (internal temperature reaches 145°F).
Garnish with toasted sesame seeds if desired, and serve immediately.

Notes

Leftovers keep well in an airtight container in the refrigerator for up to 3 days; gently reheat at 300°F or enjoy chilled over greens.

Nutrition (per serving)

Calories: 465
Protein: 39.7 g
Carbohydrates: 11.3 g
Fat: 31.3 g
Fiber: 6.4 g
Sodium: 888 mg
Saturated Fat: 5 g
Sugar: 3.8 g
Cholesterol: 98 mg