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!
Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 425 degrees F.
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In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
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On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
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Drizzle the vegetables with oil, and season with salt and pepper. Pour the honey ginger sauce over the salmon fillets.
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Bake for about 15 minutes or until the salmon is cooked and the veggies have softened slightly.
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Plate the salmon with the vegetables on the side. Serve and enjoy!
Nutrition
- 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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