Description

A quick, forgiving, and flavorful weeknight meal featuring salmon and vegetables roasted on a single sheet pan with a sweet and savory honey garlic glaze.

Ingredients

Scale

2 to 4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
Salt and black pepper to taste
3 tablespoons honey
4 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon fresh ginger, grated
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
1 bunch asparagus, woody ends trimmed
2 cups broccoli florets

Instructions

Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a small bowl, whisk together honey, minced garlic, soy sauce, grated ginger, rice vinegar, and red pepper flakes until smooth.
Trim asparagus and cut broccoli into small florets. Toss vegetables with olive oil, salt, and pepper, then spread in a single layer on the prepared sheet pan.
Pat salmon fillets dry with paper towels and season with salt and pepper. Place fillets on the pan among the vegetables.
Drizzle half of the glaze over the salmon and the remaining glaze over the vegetables.
Bake for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender-crisp.
Switch oven to broil and broil for 1-2 minutes until sauce is golden and bubbly, watching closely to prevent burning.
Let rest for 2 minutes before serving with rice or quinoa.

Notes

Do not overcrowd the pan to ensure roasting instead of steaming. Pat salmon dry before seasoning for better texture. Watch closely during broiling as honey burns quickly. For a spicy version, add sriracha to the glaze. Serve with rice or quinoa to soak up the sauce.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 fillet and vegetab
Calories: 450
Sugar: 18
Sodium: 650
Fat: 22
Saturated Fat: 3
Carbohydrates: 25
Fiber: 4
Protein: 35

Keywords: salmon, sheet pan dinner, honey garlic, healthy weeknight meal, easy dinner, gluten-free option