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4.9 from 21 votes

Asian Salmon with Mixed Vegetables

This Asian salmon with mixed vegetables is the perfect quick and healthy dinner - the salmon and vegetables cook together on the same pan.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 468 kcal
Course: Dinner
Cuisine: Asian

Ingredients

  • 1 1/4 pounds of salmon fillet all in one piece
  • 4 cups fresh mixed vegetables I used bell peppers, green onions, snow peas, corn, carrots and broccoli, cleaned and cut into 1 inch pieces
  • cooking spray
  • kosher salt and pepper
  • 1/2 cup soy sauce
  • 1/3 cup packed brown sugar
  • 1/4 cup hoisin sauce
  • a 2 inch piece of ginger sliced into 3 pieces
  • 1 teaspoon minced garlic 
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1/4 cup sliced green onions
  • Lime Wedges for garnish
  • 3 cups steamed rice for serving if desired

Instructions

    Cup of Yum
  1. Combine the soy sauce, brown sugar, hoisin sauce, ginger, garlic, lime juice and sesame oil in a small saucepan; bring to a boil. Once the sauce comes to a boil, lower the heat to medium and simmer for 10 minutes or until sauce has started to thicken. Remove and discard pieces of ginger and set the sauce aside.
  2. Preheat broiler. Line a sheet pan with foil, coat with cooking spray. Place the salmon fillet on one side of the pan; season the salmon with salt and pepper and lightly brush with the hoisin glaze. On the other side of the pan, place the mixed vegetables. Spread the vegetables out into one even layer. Season the vegetables with salt and pepper and spray them with cooking spray.
  3. Place the pan under the broiler - broil for 10-15 minutes or until salmon and vegetables are cooked (mine took 12 minutes). Remove the pan from the oven and brush more glaze over the salmon. Drizzle glaze over the vegetables to taste and then toss to coat. Garnish with sesame seeds, lime wedges and green onions. Serve the salmon and vegetables with steamed rice, with any extra glaze on the side for dipping or drizzling.

Notes

  • Make Ahead: You can prep all the vegetables and make the rice up to one day in advance.Freeze It: If you have extra salmon glaze you can freeze it in a resealable bag and use it for another night. Sauce will keep in the freezer for one month.

Nutrition Information

Calories 468kcal (23%) Carbohydrates 53g (18%) Protein 38g (76%) Fat 12g (18%) Saturated Fat 1g (5%) Cholesterol 78mg (26%) Sodium 2052mg (86%) Potassium 1213mg (35%) Fiber 8g (32%) Sugar 23g (46%) Vitamin A 9360IU (187%) Vitamin C 22.8mg (25%) Calcium 113mg (11%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 468

% Daily Value*

Calories 468kcal 23%
Carbohydrates 53g 18%
Protein 38g 76%
Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 78mg 26%
Sodium 2052mg 86%
Potassium 1213mg 26%
Fiber 8g 32%
Sugar 23g 46%
Vitamin A 9360IU 187%
Vitamin C 22.8mg 25%
Calcium 113mg 11%
Iron 4.2mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.