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Sheet-Pan Soy-Ginger Salmon with Veggies

Total Time

Prep: 20 min.+ marinating Bake: 20 min.


6 servings

This salmon and veggie sheet pan dinner is packed with umami Asian flavors and so easy to make. It's high in protein, omega-3 fatty acids, fiber, and so many other nutrients, but it's so delicious! We like to serve it over brown rice or quinoa. —Pamela Gelsomini, Wrentham, Massachusetts
Sheet-Pan Soy-Ginger Salmon with Veggies Recipe photo by Taste of Home
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  • 1/2 cup thinly sliced green onions, divided
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 2 tablespoons sesame seeds, divided
  • 2 tablespoons rice vinegar
  • 3 garlic cloves, chopped
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced fresh gingerroot
  • 1 salmon fillet (2 pounds)
  • 4 cups fresh broccoli florets
  • 3 medium zucchini halved lengthwise and cut into 1/2-inch slices (about 4 cups)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked rice, optional


  1. In a large bowl, whisk 1/4 cup green onions, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
  2. Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes.
  3. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve sauce with salmon, vegetables and rice, if desired. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.

Nutrition Facts

4 ounces cooked salmon with 1 cup vegetables: 426 calories, 26g fat (5g saturated fat), 76mg cholesterol, 627mg sodium, 20g carbohydrate (15g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.

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