Solve the question of “What’s for dinner?” with this tasty meal: Roasted Asian-Glazed Salmon and Veggies.
- Preheat oven to 425°F. Line rimmed baking pan with parchment paper.
- 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.
- 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.
- Roast salmon and vegetables 10 minutes longer or until internal temperature of salmon reaches 145°F and vegetables are crisp-tender.
353 Calories Per Serving
SATURATED FAT: 2G