Sheet Pan Orange Ginger Salmon with Vegetables
This orange ginger salmon is bright, sweet, and warmed up with grated fresh ginger. Combined with roasted vegetables, it’s a balanced sheet pan dinner ideal for weeknight meals.
Servings: 4
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
For the sauce:
- 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
For serving (optional):
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- cooked rice or quinoa
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.3 cups broccoli florets, 1 red bell pepper, cut into 1-inch pieces , 1 cup sugar snap peas, trimmed, 1 tablespoon extra-virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Meanwhile, whisk together the orange juice, orange zest, soy sauce, olive oil, honey, ginger, and minced garlic.¼ cup freshly squeezed orange juice, zest of 1 orange, 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
- Pat the salmon fillets dry with paper towels.1 ½ pounds salmon
- 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.1 tablespoon sesame seeds, 2 green onions, thinly sliced, cooked rice or quinoa
Notes
- Salmon: Cooking time will depend on the thickness of the salmon fillets. If your salmon fillets are thinner, start checking for doneness at the 9-minute mark. You can use skinless salmon, or frozen salmon, thawed according to package instructions, if you prefer. If your salmon fillets are slightly larger or smaller than 6 ounces each, the recipe will still work fine. I find that it works better to cut the salmon into individual servings before cooking it but you can cook it whole, if you prefer.
- Variations: Asparagus or thinly sliced carrots work well in place of the snap peas. The recipe would also work using 6 ounce skinless boneless chicken breasts, flattened slightly so they cook evenly. Bake until the internal temperature is 165°F.
Nutrition
Serving: 6oz salmon with vegetables and sauce | Calories: 392kcal | Carbohydrates: 17g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 537mg | Potassium: 1277mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2141IU | Vitamin C: 140mg | Calcium: 99mg | Iron: 3mg
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