Ginger Roasted Salmon & Broccoli

Ginger Roasted Salmon & Broccoli

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From: EatingWell Magazine, September/October 2018

This quick Asian salmon recipe uses the sauce for both glazing the salmon and tossing with the broccoli. Serve over rice noodles or brown rice tossed with sesame oil and scallions.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ tablespoons toasted (dark) sesame oil
  • 1½ tablespoons reduced-sodium tamari
  • 1½ tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon salt, divided
  • 8 cups large broccoli florets with 2-inch stalks attached (about 1 pound)
  • 1 tablespoon molasses
  • 1¼ pounds wild salmon, cut into 4 portions
  • 2 teaspoons toasted sesame seeds

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
  2. Whisk oil, tamari, vinegar, ginger and ⅛ teaspoon salt in a large bowl. Add broccoli and toss to coat. Transfer to the prepared pan using tongs or a slotted spoon, leaving as much marinade as possible in the bowl. Whisk molasses into the remaining marinade.
  3. Roast the broccoli for 5 minutes. Move it to one side of the pan and place salmon on the other side. Season the salmon with the remaining ⅛ teaspoon salt and brush with the molasses glaze. Roast until the salmon is just cooked through, 7 to 10 minutes more. Sprinkle with sesame seeds.

Nutrition information

  • Serving size: 4 oz. salmon & 1½ cups broccoli
  • Per serving: 323 calories; 13 g fat(2 g sat); 2 g fiber; 17 g carbohydrates; 34 g protein; 18 mcg folate; 66 mg cholesterol; 10 g sugars; 7 g added sugars; 2,205 IU vitamin A; 106 mg vitamin C; 158 mg calcium; 3 mg iron; 603 mg sodium; 1,044 mg potassium
  • Nutrition Bonus: Vitamin C (177% daily value), Vitamin A (44% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, ½ other carb, 4 lean protein, 1½ fat

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