Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers
Serving Size: 10
This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.
Recipe by: Syd Bailey
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook15
Passive15
Total Time45 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Baking sheet, Mixing bowls, Whisk
Ingredients
Marinade
4clovegarlicminced
1/2cupextra virgin olive oil
5tablespoonfresh lemon juice
1/3cuphoney
1/4cuplight soy sauce
For the Fish
4poundsalmon fillet skin and pin bones removed
2poundasparaguswoody stems removed
2cupred bell pepperjulienne
1 1/2cuponionsliced
Kosher salt and freshly ground pepperto taste
sesame seedstoasted
Instructions
Marinade
In a medium bowl, whisk together the marinade ingredients until well-combined.
Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
For the Fish
Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.
Reheating Instructions
Heat in a 350 degree oven, about 15 minutes, or until heated through.