Ready in less than 30 minutes and SO much better than takeout!
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This easy Asian salmon and broccoli sheet pan dinner is perfect for a night you’d like to do take-out. A lot of times, when I order Asian take-out, it leaves me feeling weighed down and heavy because they use ingredients that I don’t typically use at home. But this Asian sheet pan dinner is light, flavorful, and so much healthier. The Asian sauce is fantastic, so I make a lot, and if you turn on the broiler at the end of cooking, the broccoli gets a little charred. It’s so delicious you’ll choose this over take-out every time.
Why you’ll choose this over take-out
Flaky, juicy salmon
Tender, charred broccoli
Sweet, salty, spicy sauce
Light, Asian-style dinner with just a few ingredients and ready in less than 30 minutes!
Just a few ingredients
- Skin-on salmon fillet -about 1 ½ pounds
- Broccoli florets -fresh is best
- Crushed red pepper flakes -optional for a bit of heat
- Garlic cloves -grated
- Coco Aminos -or soy sauce if you prefer
- Light olive oil -or your favorite light-flavored oil
- Sesame oil -really gives the sauce an Asian flavor
- Sriracha sauce
- Honey -a little sweetness
- Rice vinegar -sub white vinegar
How to make Asian Salmon and Broccoli Sheet Pan Dinner
- Combine the marinade ingredients in a large mixing bowl and whisk together.
- Preheat the oven to 400 °F, 200 °C
- Place the salmon in a baking pan and season lightly with salt.
- Pour the marinade over the salmon.
- Place the broccoli florets in the mixing bowl the marinade was in and season it lightly with salt and red pepper flakes.
- Toss and arrange the broccoli around the salmon in the pan.
- Bake on the center rack of the preheated oven for 20 minutes.
- Then, turn the broiler on for two more minutes, so the broccoli gets slightly charred.
I would serve this over some white rice and spoon extra sauce all over the top. If you want to keep it low-carb, you can try it over cauliflower rice or just as it is. If you don’t have a roasting pan, I highly recommend it. They’re versatile, and the high sides allow you to pack in all of this broccoli and keep it in one pan. I also use it for my Greek sheet pan spatchcocked chicken with potatoes and peppers, Greek roasted chicken with onions and peppers, and sheet pan Thanksgiving dinner for two. Let me know if you’d like more sheet pan meals! Kali Orexi!
- 1 and 1/2-2 pounds skin-on salmon fillet
- 2 pounds broccoli florets
- Salt, to taste
- optional: crushed red pepper flakes, to taste
- 3-4 garlic cloves, grated
- 3/4 cup Coco Aminos, or more
- 2-3 tablespoons light olive oil
- 2-3 tablespoons sesame oil
- 3 tablespoons Sriracha sauce
- 8-10 tablespoons honey
- 2-3 tablespoons rice vinegar
Preheat the oven to 400 °F, 200 °C.
Make the Marinade: Combine all of the marinade ingredients together in a large mixing bowl and whisk together.
Place the salmon in a baking pan and season lightly with salt. Pour the marinade over the salmon.
Palce the brocolli florets in the mixing bowl that the marinade was in and season it lightly with salt and red pepper flakes. Toss and arrange the broccoli around the salmon in the pan.
Bake on the center rack of the preheated oven for 20 minutes. Turn the broiler on for 2 more minutes so that the broccoli gets slightly charred. This is optional.
Serve with white rice. Kali Orexi!
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