Red Meat Allergy Friendly Sheet Pan Asian Salmon
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 2 tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp cornstarch
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large (18×13-inch) sheet pan with foil and lightly coat with cooking spray or a thin film of oil.
- 2
In a small bowl, whisk together the soy sauce, honey, sesame oil, grated ginger, minced garlic, rice vinegar, and cornstarch until the cornstarch is fully dissolved and the glaze is smooth. Set aside.
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