Sheet Pan Orange Ginger Salmon and Vegetables

Ingredient memo

The full ingredient list is in the recipe card, but let’s take a closer look at the main ingredients.

Salmon: You will need 4 pieces, about 6 ounces each. You can use skin-on salmon, skinless salmon, or frozen salmon that you thaw before cooking. Vegetables: I use a combination of broccoli, red peppers, and snap peas. Toss the vegetables with olive oil, season lightly with salt and pepper, and roast. Orange ginger sauce: The base of the sauce is orange juice. Also add orange zest, fresh ginger, soy sauce, honey, and chopped raw garlic.

How to make sheet pan orange ginger salmon

Stir-fry the vegetables. Spread broccoli, peppers, and snap peas on a baking sheet coated with oil or nonstick spray. Drizzle olive oil over the vegetables, sprinkle with salt and pepper, and toss to coat. Arrange them in a single layer and roast at 425°F for 10 minutes.

Make the sauce. While the vegetables are roasting, combine the orange juice, orange zest, soy sauce, honey, grated ginger, minced garlic, and olive oil in a small bowl.

Add the salmon to the pot. Pat salmon fillets dry with paper towels. Remove the pan from the oven. Place the salmon fillet on a sheet pan and arrange the vegetables around the fillet so that they are in a single layer. Spoon the orange-ginger sauce over the salmon and some over the vegetables.

Finish roasting. Return the skillet to the oven and roast the salmon and vegetables for 15 to 20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. (If the fillet is thin, start checking around the 9 minute mark.)

Garnish and enjoy. Sprinkle with sesame seeds and chopped green onions if you like. Serve immediately. I like to serve this sheet pan dinner with rice.

my favorite sheet pan

I use this for everything! I have 4 of them and they are always in rotation from the oven to the sink to the cupboard.

Recipe variations

Swap the vegetables. You can also use thinly sliced ​​asparagus or carrots instead of snap peas. Please use what is in season and what you are interested in! Keep in mind that tough vegetables like sweet potatoes and winter squash may need to be diced into smaller pieces or roasted a little more in the oven until tender. Use chicken instead of salmon. You can use boneless, skinless chicken breasts (about 6 ounces each). Bake until it reaches 165°F, flattening it slightly so it cooks evenly. You can also cut the chicken into bite-sized pieces before grilling to give it a more stir-fry feel. It cooks faster than a whole chicken breast. Try different grains. I like my Orange Ginger Salmon and Vegetables over coconut rice, but brown rice, jasmine rice, quinoa, or cauliflower rice are also great options.

Leftover orange ginger salmon makes a great addition to an Asian salad for lunch the next day. Try it with a crunchy Asian salad.

Refrigerate: Store leftover orange ginger salmon and vegetables in an airtight container for up to 3 days.

To reheat: Warm gently in the microwave or in a 300°F oven until heated through. Be careful not to overcook the salmon to keep it tender and moist.

Preheat oven to 425°F and lightly spray a trimmed large baking sheet pan with oil or nonstick spray.

Arrange the broccoli, peppers, and snap peas in the skillet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread the vegetables in an even layer and roast for 10 minutes.

3 cups broccoli florets, 1 red bell pepper, cut into 1-inch pieces 1 cup snap peas (cut); 1 tablespoon extra virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon coarsely ground black pepper

Meanwhile, combine orange juice, orange zest, soy sauce, olive oil, honey, ginger, and minced garlic.

1/4 cup freshly squeezed orange juice, skin 1 orange, 1 tablespoon grated ginger, 1 tablespoon extra virgin olive oil, 1 tablespoon sodium soy sauce, 1 tablespoon honey, 2 cloves of garlic (chopped)

Pat salmon fillets dry with paper towels.

1 1/2 pounds salmon

Remove the pan from the oven and push the vegetables slightly to the sides. Place the salmon fillet, skin side down, in the center and arrange the vegetables around it. Spoon the orange-ginger sauce evenly over the salmon and drizzle lightly over the vegetables.

Return the skillet to the oven and bake for 15 to 20 minutes (see notes) until the salmon flakes easily and reaches an internal temperature of 145°F.

Sprinkle with sesame seeds or green onions if using, and serve immediately with rice or quinoa.

1 tablespoon sesame seeds, 2 green onions (thinly sliced) cooked rice or quinoa

Salmon: Cooking time will vary depending on the thickness of the salmon fillet. If your salmon fillets are thin, start checking them for doneness at the 9 minute mark. Depending on your preference, you can use skinless salmon or frozen salmon, thawed according to package directions. This recipe will work even if your salmon fillets are slightly larger or smaller than 6 ounces each. I find it works better to cut the salmon into individual pieces before cooking, but you can cook it whole if you prefer. Variations: Instead of snap peas, thinly sliced ​​asparagus or carrots work well. This recipe also works well with 6 ounces of skinless, boneless chicken breast, flattened slightly so it cooks evenly. Bake until internal temperature is 165°F.

Provided by: 6ounce of salmon with vegetables and sauce, calorie: 392kcal, carbohydrates: 17g, protein: 38g, fat: 19g, Saturated fat: 3g, Polyunsaturated fats: 6g, Monounsaturated fats: 9g, cholesterol: 94mg, sodium: 537mg, potassium: 1277mg, fiber: 4g, sugar: 10g, Vitamin A: 2141IU, Vitamin C: 140mg, calcium: 99mg, iron: 3mg

Nutritional information is automatically calculated and should only be used as a rough guide.

Please share your comments and ratings below. I would love to hear your opinion!