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Asian-Glazed Sheet-Pan Salmon and Broccoli

Servings: 4 servings
Prep Time: 10 mins
Cook Time: 15 mins
Marinade Time: 30 mins
Total Time: 55 mins
This Asian-glazed sheet-pan salmon and broccoli is an easy, healthy, and flavorful meal the whole family will love!
This Asian-glazed sheet-pan salmon and broccoli is a quick, easy, and delicious meal the whole family will love!
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Ingredients

Marinade:

  • 2 tablespoon olive oil
  • 1/3 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup honey
  • 1 teaspoon toasted sesame oil
  • Zest and juice of half an orange
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 3 cloves garlic , minced
  • 2 tablespoon grated ginger
  • 1/4 teaspoon red pepper flakes , optional
  • 2 scallions , sliced

Salmon and Broccoli:

  • 4 filets salmon , about 6 ounces each
  • 1 heat broccoli , cut up into florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Whisk together all of the ingredients for the marinade.
  • Add salmon to a large gallon sized ziplock bag. Set aside 1/3 cup of the marinade and pour the rest into the ziplock bag.
  • Seal and use your hands to work the marinade over all of the salmon. Chill in the fridge for at least 30 minutes.
  • Preheat oven to 425°F and line a sheet pan with parchment paper or greased foil.
  • Remove salmon from the marinade and space evenly on the prepared pan. Discard the marinade.
  • Arrange the broccoli florets around the salmon on the sheet pan. Drizzle with olive oil and season with salt and pepper.
  • Bake until broccoli is tender and salmon flakes easily, 15-20 minutes depending on the thickness of the salmon, and glazing salmon halfway through with reserved marinade.
  • Top with sliced scallions and serve immediately.

Nutrition

Calories: 261kcal, Carbohydrates: 28g, Protein: 3g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 1657mg, Potassium: 114mg, Fiber: 1g, Sugar: 23g, Vitamin A: 284IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 1mg
Course: Main Course
Cuisine: American
Author: Annalise

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