Sesame Ginger Sheet Pan Salmon
Perfectly roasted vegetables with a sesame ginger glazed salmon makes for a satisfying and healthy meal.Marinade your salmon early on to help incorporate flavor.
Ingredients
Sauce Ingredients
- ½ cup gluten-free tamari (use low-sodium if you’re trying to control salt)
- 1 tbsp sesame oil
- 2 tbsp lime juice (can sub rice vinegar)
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 tsp sesame seeds
- 1 tsp ground ginger
- ¼ cup honey or brown sugar
Salmon
- 4 salmon filets (3-6 oz each)
- 2 bell peppers
- 1 lb Brussels sprouts
- 1 lb carrots
- spray oil
- salt and pepper
- ½ tbsp cornstarch plus + 1 tbsp water for slurry
Instructions
- Combine all the sauce ingredients into a bowl and stir until combined.
- Add your salmon filets to a shallow dish. Pour the sauce ingredients over the salmon, coating each piece of fish. Cover tightly with plastic wrap and stick in the fridge to marinate for at least 2 hours, preferably longer. Use within 24 hours of marinading.
- Once you’re ready to start cooking, turn oven to 425° and line a large baking sheet with parchment paper.
- Clean, peel, and slice carrots into small coins and place on the baking sheet.
- Clean, peel the outside leaves of the Brussels sprouts, and halve each sprout. If the sprouts are much larger than the carrots, quarter them so the size of the sprouts and the carrot coins are similar. Add these next to the carrots on the baking sheet.
- Clean, and roughly chop the bell peppers into similar size pieces as the carrots. Add these with the other vegetables on the baking sheet.
- Spray oil on the vegetables, stirring them to get an even coating. Lightly salt and pepper. Spread vegetables evenly onto the baking sheet, keeping them on the parchment paper.
- Bake for fifteen (15) minutes.
- Remove the pan from the oven and using a spatula, carefully shift the vegetables aside to create 4 areas where the salmon can rest.
- Remove the salmon from its marinade and gently place each filet next to the vegetables on the baking sheet.
- Place back in the oven for an additional 18-20 minutes, or until salmon is flaky.
- a. While the salmon is cooking, place a small saucepan on the stove on medium heat. Add the marinade mixture to the saucepan and gradually heat to a boil.b. While the sauce is heating, make a cornstarch slurry by adding ½ tbsp cornstarch and 1 tbsp water to a small bowl and mix until combined. c. Once the marinade is bubbly, add the cornstarch slurry and mix well. d. The mixture will thicken quickly. Turn off the heat and let sit until thickened.
- After the salmon and vegetables are cooked, add additional sauce as desired. Serve with rice, cauliflower rice, quinoa, or as its own dish.
Notes
Salmon filet estimated 200 calories and 5 g carbohydrates
2 tbsp sauce 40 calories and 5 grams carbohydrates
¼ portion of vegetables 120 calories and 26 grams carbohydrates
Nutrition
Serving: 1filetCalories: 200kcalCarbohydrates: 5g