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- 2 salmon fillets (about 6 oz each) - 3 tablespoons honey - 2 tablespoons soy sauce (low sodium) - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger - 1 tablespoon olive oil - 1 medium zucchini, sliced - 1 bell pepper, cut into strips (any color) - 1 cup cherry tomatoes - 1 cup broccoli florets The star of this dish is the salmon. I love using fresh fillets that are around 6 ounces each. The honey, soy sauce, garlic, and ginger mix creates a sweet and savory sauce that makes the salmon shine. The veggies bring color and nutrients to the meal. I use zucchini, bell pepper, cherry tomatoes, and broccoli. These veggies roast well and taste great with the salmon. - Salt and pepper - Fresh parsley, chopped for garnish Simple seasoning is key. Salt and pepper enhance the flavors without overpowering them. Fresh parsley adds a bright touch. It makes the dish look fresh and appealing when you sprinkle it on top right before serving. - Baking sheet - Parchment paper - Mixing bowl You’ll need a few basic tools. A baking sheet makes it easy to roast everything together. I always line it with parchment paper. This helps with cleanup and keeps the food from sticking. A mixing bowl is essential for combining the honey garlic sauce. These tools make the cooking process smooth and simple. 1. Preheating the oven: Start by setting your oven to 400°F (200°C). This helps the salmon cook evenly and the veggies to roast nicely. 2. Preparing the baking sheet: Line a baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking. 1. Combining ingredients in a bowl: In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of low-sodium soy sauce, 2 minced garlic cloves, and 1 teaspoon of grated fresh ginger. Mix until everything is well combined. Set this sauce aside; it adds a sweet and savory flavor. 1. Arranging vegetables: On your prepared baking sheet, spread out 1 medium sliced zucchini, 1 bell pepper cut into strips, 1 cup of cherry tomatoes, and 1 cup of broccoli florets. Drizzle them with 1 tablespoon of olive oil. Season with salt and pepper to taste. Toss the veggies to coat them well in the oil and seasoning. 2. Placing salmon fillets: After arranging the veggies, push them to one side of the baking sheet. This creates a space for 2 salmon fillets. Place the fillets in this empty area and pour the honey garlic sauce evenly over them. 1. Cooking time and temperature: Bake everything in your preheated oven for about 15-20 minutes. 2. Observing doneness: Check for doneness by using a fork to see if the salmon flakes easily. The veggies should also be tender and slightly caramelized. This is when the dish is ready to enjoy! - Achieving the perfect salmon texture: Bake the salmon until it flakes easily with a fork. This usually takes about 15 to 20 minutes at 400°F (200°C). Use a meat thermometer to check. A safe internal temperature is 145°F (63°C). - Ensuring veggies are roasted properly: Cut the veggies into similar sizes for even cooking. Spread them in a single layer on the baking sheet. This helps them caramelize and get tender. - How to serve attractively: Use a large platter for serving. Place the salmon in the center, and arrange the veggies around it. Drizzle some extra honey garlic sauce over the top for a glaze. - Adding garnishes for aesthetic appeal: Sprinkle fresh parsley on top of the salmon and veggies. This adds color and freshness. You can also add lemon wedges for a zesty touch. - Suggestions for healthier substitutions: Consider using maple syrup instead of honey for a vegan option. You can also swap olive oil with avocado oil for a different flavor. Try adding more veggies like asparagus or carrots for added nutrients. {{image_2}} You can swap out the veggies in this recipe. Here are some great options: - Asparagus - Carrots - Cauliflower - Brussels sprouts - Green beans These vegetables add new flavors and textures. You can also choose seasonal veggies. For example, in fall, use butternut squash. In summer, try fresh corn or bell peppers. If you prefer, you can change the protein. Here are some ideas: - Chicken breasts - Shrimp - Tofu for a plant-based option Each protein has its own cooking time. Make sure to check doneness. Salmon cooks quickly, while chicken takes longer. You can change the taste with spices and herbs. Here are some ideas: - Add paprika for warmth. - Use dill for a fresh taste. - Try cumin for earthiness. You can also adjust the sweetness. If you like it less sweet, reduce the honey. For more sweetness, add a bit more honey. This dish allows for creativity! To store leftovers, let the salmon and veggies cool down first. Use an airtight container. Place the salmon on one side and the veggies on the other. This keeps each fresh. Store in the fridge for up to three days. If you plan to eat it later, avoid mixing them until you reheat. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover it with foil to keep moisture in. Heat for about 10-15 minutes. You do not want dry salmon, so check it often. If you use a microwave, cover with a damp paper towel and heat for short bursts. Yes, this dish can be frozen! For best results, freeze the salmon and veggies separately. Wrap them in plastic wrap, then place in a freezer bag. This helps prevent freezer burn. They will last for up to three months. To thaw, place in the fridge overnight before reheating. This keeps the flavors fresh and tasty. It takes about 15 to 20 minutes to cook salmon in the oven. At 400°F (200°C), the salmon becomes flaky and tender. The exact time may vary based on the thickness of the fillets. I recommend checking the salmon after 15 minutes. If it flakes easily with a fork, it’s ready. You want it fully cooked but not dry. Yes, you can use frozen salmon. It’s best to thaw it first for even cooking. You can thaw salmon in the fridge overnight or place it in a sealed bag and submerge it in cold water for about an hour. If you use frozen salmon, increase the baking time by a few minutes. Just ensure it cooks through before serving. Many sides pair well with sheet-pan salmon. Here are some great options: - Quinoa or rice for a hearty base. - A fresh green salad for crunch. - Roasted potatoes for added starch. - Steamed asparagus for a veggie boost. These sides add variety and flavor to your meal. Yes, this recipe is great for meal prep. You can make it ahead of time and store it in the fridge. Simply separate the salmon and veggies into containers. This dish stays fresh for up to three days. When you’re ready to eat, just reheat it in the oven or microwave. Enjoy a healthy meal without the stress! This article covered how to make a tasty sheet-pan salmon dish. First, we discussed ingredients like salmon, honey garlic sauce, and veggies. Then, we walked through preparation and baking steps. I shared tips for better cooking and presentation, plus ideas for variations. Finally, we looked at storage options and answered common questions. Try this simple recipe to impress at dinner. Enjoy the flavors and easy cleanup!

Sheet-Pan Honey Garlic Salmon with Roasted Veggies

Indulge in the delightful flavors of Sheet-Pan Honey Garlic Salmon with Roasted Veggies! This simple and healthy recipe combines tender salmon fillets with vibrant veggies, all bursting with sweet and savory goodness. Perfect for a quick weeknight dinner, it takes just 25 minutes from start to finish. Click through to explore this easy recipe and transform your mealtime into a delicious experience that everyone will love!
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Ingredients
  

2 salmon fillets (about 6 oz each)

3 tablespoons honey

2 tablespoons soy sauce (low sodium)

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 tablespoon olive oil

1 medium zucchini, sliced

1 bell pepper, cut into strips (any color)

1 cup cherry tomatoes

1 cup broccoli florets

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together honey, soy sauce, minced garlic, and grated ginger until well combined; set aside.

      On the prepared baking sheet, arrange the zucchini, bell pepper, cherry tomatoes, and broccoli in a single layer. Drizzle with olive oil, and season with salt and pepper. Toss well to coat.

        Push the vegetables to one side of the baking sheet, creating space for the salmon fillets.

          Place the salmon fillets in the empty space on the baking sheet. Pour the honey garlic mixture evenly over the salmon fillets.

            Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

              Remove from the oven and let rest for a couple of minutes.

                Garnish the salmon and vegetables with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2

                    - Presentation Tips: Serve the salmon and veggies on a large platter, drizzling a bit more of the honey garlic sauce over the top, and add a sprinkle of chopped parsley for a vibrant touch.