Sheet Pan Salmon
INGREDIENTS
Yield: 4
servings
- 4tablespoons
toasted sesame oil
- 2tablespoons
soy sauce or tamari
- 1tablespoon
rice vinegar
- 1tablespoon
honey
- 1(2-inch)
piece fresh ginger, peeled and finely grated (about 1 tablespoon)
- 1garlic
clove, finely grated
- 1pound broccoli,
trimmed and cut into florets, thick stems discarded
- 2scallions,
trimmed and cut diagonally into 1½-inch segments, plus thinly sliced
scallions for garnish
- 1tablespoon
olive oil, plus more for brushing the salmon
- Kosher
salt and black pepper
- 4(6-ounce)
skin-on salmon fillets
- ½ lime, for
serving
- Sesame seeds, for serving
PREPARATION
1. Step 1
Heat the oven to
425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy
sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
2. Step 2
Place the
broccoli florets and 1½-inch scallion segments on a sheet pan. Drizzle with 1
tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with ½
teaspoon salt and ¼ teaspoon black pepper, toss well and roast for 5 minutes.
3. Step 3
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.
4. Step 4
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.
5. Step 5
Return the pan to
the oven and roast until the salmon is cooked through but still slightly rare
in the center, about 12 minutes.
6. Step 6
Squeeze the lime
over the broccoli and sprinkle with salt. Scatter the sliced scallions and
sesame seeds over the salmon, and serve hot.
