Sheet Pan Ponzu Salmon and Vegetables

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)

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

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.

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.

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 300

% Daily Value *
Total Fat 14g22%

Saturated Fat 2.5g13%
Cholesterol 55mg19%
Sodium 150mg7%
Total Carbohydrate 23g8%

Dietary Fiber 4g16%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Sheet Pan Ponzu Salmon and Vegetables