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- 4 salmon fillets - 1/4 cup honey - 1/4 cup soy sauce (low sodium) - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup broccoli florets The star of this dish is the salmon. It’s juicy and rich. Honey adds sweetness. Soy sauce gives it a salty, umami kick. Fresh vegetables bring color and crunch. - Sesame seeds - Fresh cilantro or green onions Garnishes make your meal pop. Sesame seeds add a nice crunch. Fresh cilantro or green onions brighten the dish and add flavor. - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper to taste These pantry staples enhance taste. Olive oil helps cook everything evenly. Garlic and ginger add depth. Salt and pepper are key for flavor. - Preheat the oven to 400°F (200°C). - Line the baking sheet with parchment paper. Start by getting your oven nice and hot. This step is key for a perfect bake. The parchment paper will help the salmon and veggies cook evenly and make cleanup easy. - Whisk together honey, soy sauce, olive oil, garlic, ginger, and sesame oil. In a bowl, mix honey and soy sauce. Add olive oil, minced garlic, grated ginger, and sesame oil. Whisk until smooth. This marinade adds a sweet and savory flavor. It will soak into the salmon and veggies, making them taste amazing. - Place salmon in a dish and pour half of the marinade over it. Put the salmon fillets in a shallow dish. Pour half of the marinade over the fillets. Let them sit for at least 15 minutes. This step helps the salmon absorb all those tasty flavors. - Combine sliced bell pepper, zucchini, and broccoli with olive oil and season with salt and pepper. In a large bowl, add sliced bell pepper, zucchini, and broccoli. Drizzle with olive oil and any leftover marinade. Season with salt and pepper. Toss them well to coat every piece. This makes the veggies crispy and delicious. - Arrange salmon and vegetables on the baking sheet and bake for 15-20 minutes. Place the marinated salmon in the center of the baking sheet. Spread the seasoned veggies around the salmon. Bake for 15 to 20 minutes. The salmon should flake easily with a fork, and the veggies will be tender. - Drizzle reserved marinade before finishing baking and garnish before serving. In the last 5 minutes, drizzle the reserved marinade over everything. This adds even more flavor. Once out of the oven, sprinkle sesame seeds and fresh herbs on top. This dish is ready to impress! How do you tell when salmon is done? Check the color and texture. The salmon should change from a bright pink to a lighter pink. It should also flake easily with a fork. Use a meat thermometer for accuracy; the internal temperature should reach 145°F (63°C). What are the benefits of marinating longer? Marinating longer allows flavors to soak deeper into the salmon. The honey and soy sauce blend adds a rich taste. Aim for at least 30 minutes, or even overnight, if you have the time. This process makes the salmon more tender and flavorful. What are the best vegetables to use with salmon? Great choices include: - Red bell pepper - Zucchini - Broccoli These veggies cook well and complement the salmon's flavor. They also add color and nutrition. How can you customize based on seasonal options? Change the veggies with the seasons. In spring, try asparagus or peas. In fall, use Brussels sprouts or carrots. This keeps the dish fresh and exciting. How can you meal prep this dish for the week? Cook a large batch of salmon and veggies at once. Store them in airtight containers. Keep the sauce separate to maintain flavor and freshness. This makes it easy to grab a meal whenever you need one. What are some reheating tips for leftovers? Reheat salmon and veggies in the oven for the best results. Set it to 350°F (175°C) for about 10 minutes. This helps keep the salmon juicy and the veggies crisp. Avoid the microwave; it can make the salmon dry. {{image_2}} You can change the flavor of your dish by using different marinades. Try teriyaki sauce for a sweet and savory taste. A lemon garlic sauce adds a bright, fresh flavor. For a spicy kick, use chili garlic sauce or sriracha mixed with honey. Each of these options creates a new twist on the classic honey soy flavor. If you want to swap out salmon, chicken and tofu work great too. For chicken, use boneless breasts or thighs. Cook them for about 25-30 minutes, until they reach 165°F. For tofu, use firm or extra-firm tofu. Cut it into cubes and bake for about 20 minutes. Adjust the cooking times to ensure all proteins are fully cooked. This dish pairs well with grains like rice or quinoa. Cooked rice absorbs the sauce nicely. Quinoa adds a nutty flavor and extra protein. You can also serve it with a side salad or steamed rice for a fresh touch. Roasted sweet potatoes or a mix of seasonal veggies make great side dishes too. To keep leftovers fresh, place them in an airtight container. This helps to seal in flavors. Store the container in the fridge for up to three days. After that, the salmon may lose its taste and texture. Always check for any off smells before eating. You can freeze the cooked dish for later. To freeze, let the salmon and veggies cool completely. Then, pack them tightly in freezer-safe bags or containers. Label the bags with the date. They can last for up to three months in the freezer. To thaw, move the container to the fridge overnight. For reheating, warm the dish in the oven at 350°F (175°C) until heated through. This keeps the salmon flaky and the veggies crisp. To keep your salmon and veggies from getting soggy, store them separately. This helps maintain their texture. If you notice moisture, place a paper towel in the container. The towel will absorb excess liquid. Reheat the salmon and veggies on a baking sheet in the oven. This method helps to restore their crunch. You can tell salmon is cooked by its color and texture. The flesh should turn from bright pink to a pale, opaque color. Use a fork to check if it flakes easily. If it does, it's ready to eat! Cooking time is key too. Bake it at 400°F for 15-20 minutes. Thicker fillets may need a bit more time. Always check to avoid overcooking. Yes, you can! This dish is very versatile. Try using asparagus, green beans, or carrots. Cauliflower and snap peas also work well. Just cut them into similar sizes for even cooking. Remember to adjust cooking times if using denser veggies. The goal is to have them tender and tasty, just like the salmon. Yes, you can make it gluten-free! Simply use gluten-free soy sauce. Many brands offer good options. Look for tamari, which is a gluten-free alternative. Always check the label to ensure it fits your needs. This way, you can enjoy this dish without any worries! This recipe combines salmon, fresh veggies, and a tasty marinade for a healthy meal. Preheat your oven and marinate the salmon for great flavor. Customize your dish with different vegetables, proteins, or marinades to suit your taste. Store leftovers properly for future meals, and use the tips provided to keep everything fresh. Cooking salmon is simple and rewarding, and you can enjoy it in many ways. I hope you feel inspired to try this dish and make it your own. Happy cooking!

Honey Soy Salmon & Veggies Sheet Pan

Discover the deliciousness of Honey Soy Salmon & Veggies Sheet Pan, a simple yet flavorful recipe that brings together tender salmon and vibrant veggies in one easy dish! With a sweet and savory marinade, this meal is not just quick to prepare, but also guaranteed to impress. Perfect for busy weeknights, find out how to create this scrumptious dinner in just 35 minutes. Click to explore the full recipe and make mealtime fun!
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Ingredients
  

4 salmon fillets

1/4 cup honey

1/4 cup soy sauce (low sodium)

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon sesame oil

1 red bell pepper, sliced

1 zucchini, sliced

1 cup broccoli florets

Salt and pepper to taste

Sesame seeds for garnish

Fresh cilantro or green onions for garnish

Instructions
 

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

    Make the Marinade: In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, grated ginger, and sesame oil until well combined.

      Marinate the Salmon: Place the salmon fillets in a shallow dish and pour about half of the marinade over them. Let the salmon marinate for at least 15 minutes, reserving the other half for later.

        Prepare the Vegetables: In a large bowl, add the sliced bell pepper, zucchini, and broccoli. Drizzle them with a bit of olive oil and any remaining marinade. Season with salt and pepper, then toss to coat the veggies evenly.

          Arrange on Baking Sheet: Place the marinated salmon fillets in the center of the prepared baking sheet and arrange the veggies around the salmon.

            Bake in the Oven: Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork and the vegetables are tender.

              Add Final Touches: Drizzle the reserved marinade over the salmon and veggies during the last 5 minutes of baking to enhance the flavors.

                Garnish and Serve: Once done, remove from the oven and sprinkle sesame seeds and fresh cilantro or green onions on top before serving.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4