Sheet Pan Honey-Soy Salmon

Name: Sheet Pan Honey-Soy Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.25 pound salmon fillet (skin-on, cut into 4 portions); 1 pound broccoli florets (cut into bite-sized pieces); 1 red bell pepper (large, sliced into strips); 3 tablespoon gluten-free tamari; 2 tablespoon honey; 1 tablespoon sesame oil; 1 tablespoon olive oil; 2 clove garlic (minced); 1 teaspoon ginger root (peeled and grated); 1.5 cup jasmine rice (uncooked); 3 cup water; 0.5 teaspoon salt

Glazed salmon fillets roasted on a single pan alongside crisp broccoli florets and sweet red bell peppers, served over jasmine rice.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Chinese
Difficulty: Easy

Dietary

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

Ingredients

1.25 pound salmon fillet (skin-on, cut into 4 portions)
1 pound broccoli florets (cut into bite-sized pieces)
1 red bell pepper (large, sliced into strips)
3 tablespoon gluten-free tamari
2 tablespoon honey
1 tablespoon sesame oil
1 tablespoon olive oil
2 clove garlic (minced)
1 teaspoon ginger root (peeled and grated)
1.5 cup jasmine rice (uncooked)
3 cup water
0.5 teaspoon salt

Instructions

In a medium saucepan, combine jasmine rice, water, and 1/4 teaspoon of the salt; bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer 15 minutes until tender and water is absorbed.
Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
In a small bowl, whisk together gluten-free tamari, honey, sesame oil, minced garlic, and grated ginger root until smooth.
Place broccoli florets and sliced red bell pepper on the baking sheet, toss with olive oil and the remaining 1/4 teaspoon salt, then spread into an even layer leaving space for the fish.
Arrange salmon fillets skin-side down in the center of the baking sheet and spoon half of the tamari-honey glaze evenly over the fish.
Bake for 12 to 14 minutes until salmon flakes easily with a fork (internal temperature reaches 145°F) and vegetables are tender-crisp.
Drizzle the remaining glaze over the salmon and serve immediately alongside the warm jasmine rice and roasted vegetables.

Notes

Store leftover salmon, veggies, and rice in airtight glass containers for up to 3 days; reheat gently in the microwave.

Nutrition (per serving)

Calories: 677
Protein: 39.1 g
Carbohydrates: 76.6 g
Fat: 25.8 g
Fiber: 6.3 g
Sodium: 1122 mg
Saturated Fat: 4.1 g
Sugar: 11.8 g
Cholesterol: 81 mg