Sheet Pan Orange Ginger Salmon with Vegetables

By Rachel Cooks

Ingredients

1 ½ pounds salmon ((cut into four 6-ounce fillets))
3 cups broccoli florets ((1 crown))
1 red bell pepper, cut into 1-inch pieces ((about 1 cup))
1 cup sugar snap peas, trimmed ((about 4 ounces))
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
¼ cup freshly squeezed orange juice ((zest the orange first))
zest of 1 orange ((about 1 tablespoon))
1 tablespoon freshly grated ginger root
1 tablespoon extra-virgin olive oil
1 tablespoon less sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon sesame seeds
2 green onions, thinly sliced
cooked rice or quinoa

Prep Time20mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 425°F and lightly spray a large trimmed baking sheet pan with oil or nonstick spray.

Arrange the broccoli, bell pepper, and snap peas on the pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread the vegetables into an even layer and roast for 10 minutes.

Meanwhile, whisk together the orange juice, orange zest, soy sauce, olive oil, honey, ginger, and minced garlic.

Pat the salmon fillets dry with paper towels.

Remove the pan from the oven and push the vegetables slightly to the sides. Place the salmon fillets skin-side down in the center and arrange the vegetables around them. Spoon the orange-ginger sauce evenly over the salmon and lightly over the vegetables.

Return the pan to the oven and roast for 15 to 20 minutes, until the salmon flakes easily, and reaches an internal temperature of 145°F (see note).

Sprinkle with sesame seeds and green onions if using, and serve immediately with rice or quinoa.