Asian Sheet Pan Salmon

Food

Audio By Carbonatix

Asian Sheet Pan Salmon

Serves 4-6

Ingredients:

• 1 tablespoon brown sugar
• 1 teaspoon toasted sesame oil
• ½ cup low-sodium soy sauce
• 2 tablespoons minced fresh cilantro
• 1 teaspoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds
• 1½-2 pounds salmon fillet, cut into 4-6 pieces
• 3 cups broccoli florets
• 4 medium carrots, peeled, and cut into 3-inch matchsticks
• 3 green onions, white and green parts, minced (optional)
• 4 cups cooked rice, for serving (optional)

A few notes on making this:

• This is another great sheet pan dinner that comes together quickly and is great for a weeknight dinner
• You can add a little more salmon to feed more people, or to make extra for leftovers
• I prefer to cook wild caught salmon. It’s more expensive, but the quality is worth it.

Directions:

• Preheat the oven to 400°F with a rack in the center position. 
• In a small bowl, stir together the brown sugar, sesame oil, soy sauce, cilantro, ginger, garlic, and sesame seeds.
• Place the salmon, broccoli and carrots on a large rimmed sheet pan. Drizzle half of the sauce over the entire sheet pan and toss to coat. 
• Bake until the salmon easily flakes with a fork and vegetables are tender, about 12 minutes. If the vegetables need a few more minutes, transfer the salmon to a serving platter to rest and continue to roast the vegetables until tender. Transfer the vegetables to the serving platter with salmon.
• Drizzle with remaining sauce, sprinkle with green onions and serve warm alongside the rice, if using.