Best Asian Salmon With Potatoes And Broccoli Sheet Pan Dinner Recipes

EVERYTHING SALMON SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with foil and coat lightly with cooking spray.
• Toss sweet potatoes with 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Place on one half of the prepared baking sheet.
• Bake in the preheated oven for 5 minutes.
• While the potatoes are cooking, stir together Dijon, honey, and cayenne in a small bowl. Toss broccoli with remaining oil, salt, and pepper in a separate bowl.
• Remove potatoes from the oven. Add salmon to the other half of the baking sheet. Place 2 teaspoons of the mustard mixture on each salmon filet; brush evenly to coat, then sprinkle evenly with bagel seasoning. Add broccoli to the sweet potatoes. Return to the oven and bake until salmon flakes easily with a fork and the veggies are golden, about 12 minutes.
• Stir soy sauce into the remaining mustard mixture and drizzle over veggies.

SHEET PAN SALMON WITH BROCCOLI AND POTATOES

Steps:

• Set the oven to 450 degrees.
• Wash and chop the potatoes and the broccoli. I quartered the baby potatoes by cutting in half and then cutting the halves in half. For the broccoli, simply chop into about bite size pieces or even smaller if you would like.
• In a mixing bowl combine the potatoes with the olive oil, garlic powder, fresh chives, and salt. Once all the potatoes are coated evenly, transfer to a large baking sheet and spread. Add more salt & pepper and bake for 10 minutes.
• While the potatoes are baking, season the broccoli. In the same mixing bowl combine the broccoli, olive oil, garlic powder, and salt. Once the potatoes are done, remove from the oven, and push them to one side. Add the broccoli to the pan. Place back in the oven for 15 minutes.
• While the broccoli and potatoes are in the oven, begin working on the salmon. Start by rinsing the salmon in cool water and patting dry. Set aside.
• In a small bowl melt the butter. Mince the garlic cloves and then add to the butter along with the fresh chives. Combine evenly.
• Remove the broccoli and potatoes from the oven. Make room for the salmon on the pan and spray with a little cooking spray if needed. Place the salmon on the pan with the skin side down. Brush or (add with a spoon) most of the butter mixture onto the salmon, leaving a little for after it is cooked. Season salmon with salt & pepper. Also add a little more salt & pepper to the vegetables if you would like.
• Place back in the oven for 15 minutes. Check occasionally, about every five minutes, to give the vegetables a quick toss and to make sure you are not overcooking the salmon. You may also want to remove the broccoli from the pan before everything else is done cooking! It takes the shortest amount of time to cook and it may burn or get crisped past your liking.
• Remove from the oven. You will know the salmon is cooked if it flakes off easily with a fork! At this point, you can add any remaining butter mixture if you would like and garnish with extra fresh chives.
• Serve & Enjoy!

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER

Steps:

• 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.
• Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. 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.
• While the broccoli and scallions 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.
• Toss the broccoli and scallions 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.
• Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
• Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.