Ingredients
Vegetables
- 1 bunch asparagus, trimmed
- 8 oz green beans
- 1 bell pepper, sliced
Sauce
- 3 tablespoons low sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, grated
Main
- 4 salmon filets
Optional Garnish
- Sliced green onions
- Brown rice, for serving
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the salmon and vegetables.
- Arrange the ingredients: Spread the trimmed asparagus, green beans, sliced bell pepper, and salmon filets evenly on a sheet pan in a single layer to ensure even cooking.
- Prepare the glaze: In a small bowl, whisk together the low sodium soy sauce, rice vinegar, pure maple syrup, sesame oil, freshly grated ginger, and grated garlic until well combined.
- Apply the glaze: Drizzle the maple soy sauce mixture evenly over the salmon and vegetables on the sheet pan, coating all pieces for maximum flavor.
- Bake the dish: Place the sheet pan in the preheated oven and bake for about 15 minutes or until the salmon is cooked through and vegetables are tender-crisp.
- Serve and garnish: Serve the baked salmon and veggies over cooked brown rice if desired, and sprinkle with sliced green onions for an extra fresh touch.
Notes
- Ensure the salmon fillets are similar in size for even cooking.
- You can substitute vegetables based on seasonality or preference, such as broccoli or snap peas.
- If you prefer a thicker glaze, reduce the sauce slightly on the stovetop before using.
- This recipe can be easily doubled to serve more people by using a larger sheet pan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Low Fat
