One-Pan Salmon And Rainbow Veggies
- Number of Servings: 1
Ingredients
2 tbsp Honey 1 tbsp Soy Sauce 1 tsp ginger minced (by MOMMA371) 1 dash Salt 1 dash Pepper, black 1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 0.5 cup, chopped Onions, raw 1 medium (approx 2-3/4" long, 2- Sweet peppers (bell) 226 grams Asparagus, fresh 2 serving Atlantic Salmon Fillets Blackened Salmon
1. Preheat oven to 425°F/220°C.
2. In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
3. On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
4. Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.
5. Pour the honey ginger sauce over the salmon fillets.
6. Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.
7. Plate salmon with veggies on the side and serve.
Serving Size: Servings: 2
Number of Servings: 1
Recipe submitted by SparkPeople user ARDAG79.
2. In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
3. On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
4. Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.
5. Pour the honey ginger sauce over the salmon fillets.
6. Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.
7. Plate salmon with veggies on the side and serve.
Serving Size: Servings: 2
Number of Servings: 1
Recipe submitted by SparkPeople user ARDAG79.
Nutritional Info Amount Per Serving
- Calories: 918.4
- Total Fat: 23.8 g
- Cholesterol: 120.0 mg
- Sodium: 2,925.4 mg
- Total Carbs: 107.0 g
- Dietary Fiber: 22.3 g
- Protein: 83.9 g
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