Maple Glazed Salmon
Who says you need a wok to make stir-fry? This salmon sheet pan meal has big stir-fry flavor in a weeknight meal that's easy to make.
- 4 1" (2.5-cm) thick skinless salmon fillets (6 oz./175 g each), patted dry
- 1 tbsp (15 mL) low-sodium soy sauce
- 2½ tsp (12 mL) Savory Maple Spice, divided
- 2 cups (500mL) freshbroccoli florets (about 5 oz./142 g)
- 1 cup (250 mL) fresh sugar snap peas, trimmed
- 1 large red bell pepper, cut into thin strips
- 1 large carrot, peeled and cut into ¼" (6-mm) diagonal slices
- 1 Tbsp (15 mL) oil
- 2 tbsp (30 mL) honey
- Optional: 1 thinly sliced green onion and ½ tbsp (7 mL) toasted sesame seeds
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets in the center of a large sheet pan. Brush them with soy sauce and sprinkle evenly with 2 tsp (10 mL) of seasoning.
- Toss the broccoli, snap peas, bell pepper, and carrot with the oil. Place the vegetables around the salmon.
- Bake for 13–15 minutes, or until the fish begins to flake easily with a fork, and the vegetables are tender.
- Combine the honey with the remaining seasoning; drizzle over the salmon and vegetables before serving. Top with green onion and sesame seeds, if you’d like.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 520, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 145 mg, Sodium 520 mg, Carbohydrate 18 g, Fiber 3 g, Sugars 14 g (includes 10 g added sugar), Protein 68 g
As You Fish: You can make this recipe with any kind of fish you like—or even chicken breasts.
Stir-Fry Swap: Instead of broccoli, snap peas, bell pepper, and carrots, you can use green beans, yellow squash, or zucchini for a different take.
Seasoning Swap: If you’re out of Savory Maple Spice, you can use Asian Seasoning Mix or Jamaican Jerk Rub instead.