AuthorMike EgrieCategoryDifficultyIntermediate
Sheet Pan Ponzu Salmon and Vegetables
Yields4 Servings
Prep Time10 minsCook Time19 minsTotal Time29 mins
 2 tsp orange zest
 4 tbsp juice, from an orange
 2 tbsp lemon juice
 2 tbsp lime juice
 2 tbsp honey
 1 tbsp apricot preserves
 2 tsp ponzu sauce
 ¼ tsp ground coriander
 ¼ tsp ground ginger
 4 (4- to 5-oz.) salmon filets, skin on
 1 lb asparagus
 6 tri-colored mini peppers, seeded and sliced in half lengthwise
 1 tsp olive oil
 Sesame seeds (optional)
1

Preheat oven to 400°F. Line a 12×18-inch rimmed baking sheet with parchment paper.

2

For the glaze, in a small saucepan whisk together orange zest, orange juice, lemon juice, lime juice, honey, preserves, ponzu, coriander and ginger; bring to boiling over medium-high heat. Reduce heat; simmer 7 minutes or until reduced by half, stirring occasionally. Remove from heat.

3

Place fillets on one half of baking sheet; brush fillets with half the glaze. Snap off tough ends of asparagus, and peel stalks. Place asparagus and peppers in a single layer on other half of baking sheet. Drizzle with oil, season with salt and pepper to taste, and toss to coat.

4

Bake 10 to 12 minutes or until fish flakes easily with a fork and vegetables are crisp-tender, brushing occasionally with remaining glaze. Transfer fillets and vegetables to a platter, sprinkle fillets with sesame seeds (if desired), and serve.

Make it a meal: Serve with an avocado and cherry tomato salad sprinkled with sesame seeds.

Culinary: Citrus Juice Yields

1 orange yields approximately 3 tablespoons juice

1 lemon yields approximately 2 tablespoons juice

1 lime yields approximately 2 tablespoons juice

Nutrition: Salmon
Salmon is very popular because it’s well suited to a variety of cooking methods and seasonings, and is rich in Omega-3 fatty acids.

Make it Gluten Free: Dependent on using a Gluten Free ponzu sauce.

Ingredients

 2 tsp orange zest
 4 tbsp juice, from an orange
 2 tbsp lemon juice
 2 tbsp lime juice
 2 tbsp honey
 1 tbsp apricot preserves
 2 tsp ponzu sauce
 ¼ tsp ground coriander
 ¼ tsp ground ginger
 4 (4- to 5-oz.) salmon filets, skin on
 1 lb asparagus
 6 tri-colored mini peppers, seeded and sliced in half lengthwise
 1 tsp olive oil
 Sesame seeds (optional)

Directions

1

Preheat oven to 400°F. Line a 12×18-inch rimmed baking sheet with parchment paper.

2

For the glaze, in a small saucepan whisk together orange zest, orange juice, lemon juice, lime juice, honey, preserves, ponzu, coriander and ginger; bring to boiling over medium-high heat. Reduce heat; simmer 7 minutes or until reduced by half, stirring occasionally. Remove from heat.

3

Place fillets on one half of baking sheet; brush fillets with half the glaze. Snap off tough ends of asparagus, and peel stalks. Place asparagus and peppers in a single layer on other half of baking sheet. Drizzle with oil, season with salt and pepper to taste, and toss to coat.

4

Bake 10 to 12 minutes or until fish flakes easily with a fork and vegetables are crisp-tender, brushing occasionally with remaining glaze. Transfer fillets and vegetables to a platter, sprinkle fillets with sesame seeds (if desired), and serve.

Sheet Pan Ponzu Salmon and Vegetables
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