Are you constantly looking for a healthy weeknight meal that is easy to clean up? I found this great recipe for One Pan Salmon & Vegetables that was amazing!
Reference: Cooking Light
The best part? You can use frozen salmon straight out of the freezer! I love to buy salmon from The Fresh Market when it is on sale. However, half the time I end up not using it because I forget to cook it while it is still fresh. With this recipe, you can buy a couple pounds and freeze in individual portions. Simply take out what you need each time you make it.
This recipe called for an ingredient that I had never used before…miso paste. It is basically fermented soybeans. I know it doesn’t sound appetizing but trust me, it is! It has a salty taste that really intensified the flavors of the salmon.
If you are a little hesitant to try this glaze for the salmon, I have included another great recipe that pairs well with salmon and is a little more traditional.
Salmon is one of the most healthy foods that you can eat.
- Rich in Omega-3 Fatty Acids
- Great Source of Protein
- High in B Vitamins
- Good Source of Potassium
- Loaded With Selenium
- Contains the Antioxidant Astaxanthin
- May Reduce the Risk of Heart Disease
- May Benefit Weight Control.
Feel free to experiment with the vegetable in this recipe. Harris Teeter was out of zucchini but had beautiful asparagus so I used that instead. I added some squash that I had leftover from the night before as well.
I ate half of this for dinner and had plenty leftover to make a great lunch for the next day. I hope that you enjoy!
Frozen Salmon – Sliced Into Approximately 6 Ounce Pieces
Asparagus – 1/2 LB. – Washed & Ends Trimmed
Grape Tomatoes – 3/4 Cup
Olive Oil – Lightly Drizzle Over Fresh Veggies
Salt & Pepper To Taste
Miso Paste – 2 – 3 TBSP.
Sugar – 1 – 2 TBSP.
Sake – 2 TBSP. (I Only Had Mirin So I Used That)
Olive Oil – 1 – 2 TBSP.
Juices Of Fresh Lemon
Place asparagus on the bottom of the baking sheet. Lightly drizzle with olive oil and roll asparagus around until each piece has olive oil on it. Season with salt & pepper to taste. Place salmon on top of asparagus, then sprinkle grape tomatoes around salmon.
In a separate bowl, mix together the miso paste, sugar, sake (or Mirin), olive oil and lemon juice. Taste mixture to see if you need to add a little of anything else to balance out the ingredients. Your mixture should not be too runny as you want it to stick to the salmon.
Spread glaze on top of the salmon. Some of it will run off a little but the majority of it should stay on the frozen salmon.
Place dish under the broiler for about 12 – 15 minutes. Make sure that your rack is in the middle to lower part of your oven and not directly under the broiler. This time may vary some depending on the size of your salmon pieces.
After broiling, the glaze should be a nice dark caramel color. Turn your oven down to 350 and cook for another 12 – 15 minutes. Depending on how rare you like your salmon you might need to adjust this time a little. Once it is done, allow the salmon to rest just a little before cutting.
ALTERNATIVE GLAZE RECIPE
Dijon Mustard – 2 TBSP.
Soy Sauce – 3 TBSP.
Olive Oil – 4 TBSP.
Fresh Garlic – 1 – 2 Cloves Finely Chopped
Mix all ingredients together. This mixture will be a little more runny so I typically use half before cooking and reserve the other half to pour on top once the salmon is done.