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Sheet Pan Ponzu Salmon and Vegetables

Yields4 ServingsPrep Time10 minsCook Time19 minsTotal Time29 mins

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)
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.

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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