Sheet-Pan Ginger Wild Salmon and Broccoli over Jasmine Rice
  • 1cup dry jasmine rice
  • 1pound fresh or frozen wild salmon filletsthawed if frozen
  • 2tablespoons honeyroom temperature
  • 3tablespoons reduced-sodium, gluten-free soy sauce or tamari; divided
  • 1tablespoon toasted sesame oil
  • 1tablespoon rice vinegar
  • 2cloves garlicgrated on a microplane
  • 1inch fresh gingergrated on a microplane
  • 4cups broccoli florets
  • 1tablespoon vegetable oil
  • Toasted sesame seeds, Sriracha and/or sliced green onions for garnish
  1. Cook rice according to package directions; set aside to cool.
  2. Preheat oven to 400°. Line a rimmed baking sheet with foil, and form a small ridge in the center of the foil to form two sides. Pat salmon dry, and place onto one side of the foil.
  3. In a small bowl, stir together honey, 2 tablespoons of the soy sauce, sesame oil, rice vinegar, garlic and ginger. Spoon sauce over salmon.
  4. Toss broccoli with remaining 1 tablespoon soy sauce and the vegetable oil, and spread on the other side of the baking sheet. Bake for 12–15 minutes, or until salmon is opaque and flakes easily with a fork. (If vegetables are not finished, remove salmon and continue to cook vegetables or vice versa.) Serve salmon and broccoli over prepared rice. Spoon any remaining pan sauces over salmon and broccoli. Garnish with sesame seeds, Sriracha and/or green onions.
Recipe Notes
Nutrition Facts
Sheet-Pan Ginger Wild Salmon and Broccoli over Jasmine Rice
Amount Per Serving
Calories 41463 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 60mg 20%
Sodium 536mg 22%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 10g
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (¾ cup rice, 4 oz salmon and 1 cup broccoli): 463 cal, 13g fat (6g mono, 5g poly, 2g sat), 60mg chol, 536mg sodium, 53g carb (4g fiber, 10g sugars), 31g protein