Roasted Asian-Glazed Salmon & Veggies | Schnucks
Roasted Asian-Glazed Salmon & Veggies Roasted Asian-Glazed Salmon & Veggies

Solve the question of “What’s for dinner?” with this tasty meal: Roasted Asian-Glazed Salmon and Veggies.

35 M 4

Roasted Asian-Glazed Salmon & Veggies

Produce, Seafood

Solve the question of “What’s for dinner?” with this tasty meal: Roasted Asian-Glazed Salmon and Veggies.

35 M

4

Solve the question of “What’s for dinner?” with this tasty meal: Roasted Asian-Glazed Salmon and Veggies.

Ingredients

  • 1 head broccoli, cut into 2" pieces
  • 6 oz shiitake mushrooms, stems removed
  • 2 cups sugar snap peas
  • 2 medium carrots, cut into 1" pieces
  • 1 red onion, cut into ½" wedges
  • 1 tbsp olive oil
  • ¾ tsp salt, divided
  • ½ tsp McCormick® ground black pepper, divided
  • 2 tbsp hoisin sauce
  • 1 clove garlic, minced
  • 2 tsp chili garlic sauce
  • 1¼ lb fresh salmon fillet

Instructions

  1. Preheat oven to 425°F. Line rimmed baking pan with parchment paper.
  2. In large bowl, toss broccoli, mushrooms, snap peas, carrots, onion, oil, ½ teaspoon salt and ¼ teaspoon pepper; spread in single layer on prepared pan. Roast vegetables 15 minutes.
  3. In small bowl, stir hoisin, garlic, chili garlic sauce, and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Move vegetables to 1 side of pan; place salmon, skin side down, on opposite side of pan. Evenly spread hoisin mixture over salmon.
  4. Roast salmon and vegetables 10 minutes longer or until internal temperature of salmon reaches 145°F and vegetables are crisp-tender.

Nutrition Facts

353 Calories Per Serving

FAT: 14G

SATURATED FAT: 2G

CHOLESTEROL: 90MG

SODIUM: 722MG

CARBOHYDRATES: 20G

FIBER: 5G

SUGARS: 8G

PROTEIN: 36G

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