Explore the health benefits of our One-Pan Asian Salmon And Veggies recipe. Packed with omega-3 fatty acids, proteins, and vitamins, this balanced dish offers a delightful and nutritious culinary experience.
Preparation
5
min
Cooking
15
min
Portion
4
Ingredients
- 2 leeks, chopped
- 1 red bell pepper, cut into strips
- 8-10 baby bok choy heads, halved
- 5 ml (1 tsp) vegetable oil
- 5 ml (1 tsp) toasted sesame oil
- 5 ml (1 tsp) maple syrup
- 30 ml (2 tbsp) minced garlic or 10 ml (2 tsp) garlic powder
- 10 ml (2 tsp) low-sodium soy sauce
- 450 g (1 lb) salmon, cut into 4 steaks
- 10 ml (2 tsp) ground ginger
- Pepper and salt to taste
- 45 ml (3 tablespoons) toasted sesame seeds
- 250 ml (1 cup) arugula (optional)
Note: You can substitute the vegetables mentioned to use your leftover vegetables to help clean up your fridge.
Preparation
- Preheat the oven to 450°F (200°C).
- Line a baking sheet with parchment paper or a silicone mat and spread the vegetables evenly.
- In a small bowl, combine oils, maple syrup, garlic and soy sauce. Pour over the vegetables and mix with your hands.
- Place salmon steaks over the vegetables and sprinkle with ground ginger. Season with pepper and salt to taste.
- Sprinkle sesame seeds all over the plate.
- Place in the oven for 15 minutes.
- Let stand 5 minutes and add arugula, if desired. Serve with rice or couscous.
Registered Dietitian Nutritionist
