I am on the fence with salmon. It's not my favorite fish but I eat it because, damnation, it's good for me. This sheet-pan recipe, adapted from Skinny Taste, makes me an almost-fan. The tangy teriyaki sauce coats the salmon and makes it almost delicious.
If you like teriyaki sauce and salmon, this may become your favorite go-to seafood recipe. If you're a fence-sitter like me, fear not, you may actually look forward to salmon nights! Bonus: this colorful and healthful entree serves two and is low in WW Points.
Vegetables:
2 cups broccoli florets, cut into bite-sized pieces
10 mini sweet rainbow peppers, seeded and halved
1 Tbsp. sesame oil
1/4 tsp. kosher salt
Freshly ground black pepper
Salmon:
2 (4-oz.) salmon filets
1 tsp. sesame oil
1 garlic clove, minced
1/2 tsp. grated fresh ginger
2 Tbsp. reduced-sodium soy sauce
1 tsp. unseasoned rice vinegar
1 tsp. brown sugar
1/2 tsp. sesame seeds
1 scallion, thinly sliced
Preheat oven to 400 F degrees. Cover a large sheet pan with foil or parchment paper and spray with nonstick spray.
Combine salmon marinade ingredients: sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix together. Pour into a large zip-lock bag and add salmon. Marinate for at least 10 minutes.
Toss broccoli and peppers in a medium bowl with 1 Tbsp. sesame oil, 1/4 tsp. salt and pepper. Spread evenly on prepared sheet pan and roast for 10 minutes.
Remove veggies from oven and move them over slightly to make room for salmon. Place salmon on sheet pan, reserving marinade, and return to oven. Roast for an additional 7 to 8 minutes, or until salmon is just cooked through.
While salmon is roasting, heat a small skillet over low heat and add remaining marinade. Simmer until sauce has thickened slightly, about 1 minute.
Brush marinade over salmon and sprinkle filets with sesame seeds and scallions. Serve with veggies on the side.
Serves 2