Love these sheet-pan dinners! This one gives the salmon a glossy flavorful glaze which is difficult to achieve when roasting salmon in the oven. The squeeze of lime and sprinkle of sesame seeds and scallions at serving makes for a beautiful and delicious finish. Credit to Lidey Heuck for a healthy keeper!
4 Tbs. toasted sesame oil
2 Tbs. soy sauce or tamari
1 Tbs.rice vinegar
1 Tbs. honey
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 Tbs.)
1 garlic clove, finely grated
1 pound broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
1 Tbs. olive oil, plus more for brushing the salmon
Kosher salt and black pepper
4 (6-ounce) skin-on salmon filets
1/2 lime for serving
Sesame seeds, for serving
Heat the oven to 425 degrees. In a small bowl, whisk 3 Tbs. sesame oil with the soy sauce, vinegar, honey, ginger, and garlic until smooth. Set the glaze aside.
Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 Tbs. olive oil and the remaining 1 Tbs. sesame oil. Sprinkle with 1/2 tsp. salt and 1/4 tsp. black pepper, toss well, and roast for 5 minutes.
While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot. Serves 4.
Note: My salmon was cooked perfectly at 8-9 minutes, so do check yours earlier.
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