One-Pan Salmon and Rainbow Veggies Recipe

One-Pan Salmon and Rainbow Veggies Recipe

How To Make One-Pan Salmon and Rainbow Veggies

This vibrant one-pan salmon drizzled with honey ginger sauce is baked with yellow squash, onion, bell pepper, and asparagus, for a filling low-carb meal!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1yellow squash,thinly sliced
  • ½red onion,diced
  • 1redred bell pepper,diced
  • ½lbasparagus spears,chopped
  • 2salmon fillet

For Honey Ginger Sauce:

  • 2tbsphoney
  • 1tbspsoy sauce,low sodium
  • 1tbspfresh ginger,minced
  • salt,to taste
  • black pepper,to taste


  1. Preheat the oven to 425 degrees F.

  2. In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.

  3. On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.

  4. Drizzle the vegetables with oil, and season with salt and pepper. Pour the honey ginger sauce over the salmon fillets.

  5. Bake for about 15 minutes or until the salmon is cooked and the veggies have softened slightly.

  6. Plate the salmon with the vegetables on the side. Serve and enjoy!


  • Calories: 1040.37kcal
  • Fat: 53.86g
  • Saturated Fat: 12.25g
  • Monounsaturated Fat: 14.98g
  • Polyunsaturated Fat: 15.63g
  • Carbohydrates: 53.22g
  • Fiber: 8.20g
  • Sugar: 23.30g
  • Protein: 87.05g
  • Cholesterol: 217.80mg
  • Sodium: 1977.10mg
  • Calcium: 161.77mg
  • Potassium: 2677.73mg
  • Iron: 6.08mg
  • Vitamin A: 175.98µg
  • Vitamin C: 124.05mg
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