Sheet-Pan Sesame Ginger Salmon with Broccoli and Carrots

By Sprig Originals ✓ · with credit

Adapted from themodernproper.com

Salmon fillets and a tray of broccoli and carrot matchsticks roast together under a glossy soy, ginger and sesame sauce, with more sauce spooned over at the end. Twenty minutes in the oven and dinner is done, rice optional.

Ingredients

• 1 tablespoon brown sugar
• 1 teaspoon toasted sesame oil
• 1/2 cup low-sodium soy sauce or tamari
• 2 tablespoons fresh cilantro, minced
• 1 teaspoon fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds

• 1 1/2 pounds salmon fillet, cut into 4 pieces
• 3 cups broccoli florets
• 4 medium carrots, peeled and cut into 3-inch matchsticks
• 3 green onions, white and green parts, minced (optional)
• 4 cups cooked rice, for serving (optional)

Instructions

1. Heat your oven to 400°F and slide a rack into the center position.
2. Whisk the brown sugar, sesame oil, soy sauce, cilantro, ginger, garlic and sesame seeds together in a small bowl until the sugar dissolves.
3. Spread the salmon pieces, broccoli florets and carrot matchsticks over a large rimmed sheet pan, keeping the fish in its own space. Drizzle half the sauce over everything and toss the vegetables to coat, spooning a little onto the salmon tops.
4. Roast for about 12 minutes, until the salmon flakes easily with a fork and the vegetables are tender at the edges. If the vegetables want more color, lift the salmon onto a serving platter to rest and give the pan another 3 to 5 minutes, then add the vegetables to the platter.
5. Spoon the remaining sauce over the salmon and vegetables, scatter with green onions and serve warm, with rice alongside if you like.

Chef's tips

Nutrition (per serving, estimated)

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