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Sheet-pan salmon with roasted fall vegetables
Makes 4 servings.
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon maple syrup
1 tablespoon fresh lime juice
1/4 teaspoon red pepper flakes
1 clove garlic, minced, plus 3 whole cloves, smashed
2 tablespoons freshly grated ginger
4 5-ounce, skin-on salmon filets
1 small butternut squash, peeled and cubed (around 2 pounds)
1 pound Brussels sprouts, ends trimmed and halved (or quartered, if large)
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame seeds, for garnish
- Preheat oven to 425 degrees.
- In baking dish, stir together soy sauce, sesame oil, maple syrup, lime juice, red pepper flakes, 1 clove minced garlic and ginger. Place salmon in marinade, skin-side up.
- Place squash and Brussels sprouts in a single layer on baking sheet. Add olive oil and pepper and toss to coat. Place smashed garlic cloves among the vegetables. Roast vegetables for 15 minutes.
- Remove from oven and stir, pushing vegetables aside in 4 spots to leave openings for each salmon filet. Place salmon on pan, skin-side down, in the open spaces.
- Pour any remaining marinade over salmon and return pan to oven for another 12 minutes or until salmon flakes easily with a fork.
- Garnish salmon with sesame seeds and serve immediately.
You may substitute sweet potatoes for butternut squash and honey for maple syrup (or omit the sweetener entirely). This recipe can also be adapted for different types of fish and vegetables. Less hearty vegetables, such as asparagus or green beans, will not require as long a cook time.
Serving size: 1/4 of recipe. Amount per serving: 410 calories, 16g total fat (2.5g saturated fat), 80mg cholesterol, 34g carbohydrates, 34g protein, 8g dietary fiber, 390mg sodium.