Sesame & Ginger Sheet Pan Salmon & Sprouts with Sweet Chili Sauce

 
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With an impending move out of state in one week and a newborn who doesn’t seem to love naps in his crib, it is a true feat to get dinner on the table. Or even grocery shop! So lately my meals are a medley of pre chopped veggies (cue shredded brussel sprouts), and sheet pan dinners. Are they not the very best?! I love them. Minimal clean up and no stove top pans to clean. AMEN.

This dinner is NOT fancy and to be honest lacks a lot of creativity on my part. But you know what? It is healthy, convenient and good. So when you need a quick & dirty easy weeknight meal, make this sheet pan salmon. Here is a tip, make extra veggies so you have leftovers for dinner the next night or lunch.

MANGIA!

XX,

Angelica

 
 
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Sesame & Ginger Sheet Pan Salmon & Sprouts with Sweet Chili Sauce

Ingredients

  • 3 tablespoons toasted sesame oil

  • 2 tablespoons coconut aminos

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • 1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon of ground ginger if u dont have fresh ginger)

  • 1 garlic clove, minced

  • 2 bags of shredded Brussel sprouts

  • 1 tablespoon olive oil, plus more for brushing the salmon

  • Salt and pepper

  • 4 (6-ounce) skin-on salmon fillets

  • ½ lime, for serving

Sweet Chili Sauce

  • Use the bottle of sweet chili sauce from Trader Joes and  mix with a 1/2 cup of greek yogurt. 

Instructions

  1. Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.

  2. Place the sprouts and onions on a sheet pan lined w foil or parchment paper. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.

  3. While sprouts and onions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.

  4. Toss the sprouts and onions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.

  5. Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.

  6. Squeeze the lime over the veggies and sprinkle with salt. Sprinkle sesame seeds over the salmon veggies and done!

 
recipesAngelica Flanigan