Nutrition per serving may change if servings are adjusted.
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
Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
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.
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.
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
Vitamin C (177% daily value), Vitamin A (44% dv)
Carbohydrate Servings: 1
Exchanges: 1½ vegetable, ½ other carb, 4 lean protein, 1½ fat