Sheet Pan Asian Salmon and Broccoli. A healthy one pan meal loaded with salmon, broccoli, and an Asian inspired marinade: soy sauce, orange juice, sesame oil, hoisin sauce, garlic powder, ginger, pepper, and crushed red pepper. Only 10 ingredients and 10 minutes of prep!
Many of you know that Trevor, Teddy, and I now live in Raleigh, NC.
Many of you know that Hurricane Florence came barreling through the East Coast this past weekend.
Many of you know that she caused major damage, flooding, and power outages to many.
We are incredibly luck to say that we came out completely unscathed!
Originally she was supposed to hit Raleigh head on, but decided to head further south.
We still experienced rain and winds, but honestly, we’d gone through worse thunderstorms while living in Iowa.
So. We’re happy to say, we survived our first Hurricane!
We hope we’re just as lucky the next time.
Whether you weathered a hurricane or not this past weekend, we could all use an easy recipe for this fine Monday, don’t we? 🙂
The answer is always yes.
Today, I have little to no groceries stocked in the fridge, so Asian pantry staples and frozen goodies tooo the rescue:
Sheet Pan Asian Salmon and Broccoli . . .
I love you in all your quick, easy, healthy, have all the ingredients on hand already, glory.
How do you make Sheet Pan Asian Salmon and Broccoli?
To make this quick and easy, healthy sheet pan asian salmon and broccoli, you’ll start by whisking together your marinade:
- Soy sauce
- Freshly squeezed orange juice
- Sesame oil
- Garlic powder
- Ground ginger
- Crushed red pepper
You’ll pour half of that over some broccoli and half over some salmon filets.
Marinate, then bake on a sheet pan lined with a silicone baking mat!
And that, my friends, is dinner.
Doesn’t get easier than that!
How long can you marinate salmon?
Typically, you’ll want to marinate salmon for about 30 minutes if the marinade is really acidic. This recipe isn’t terribly acidic, so you can marinate it for longer if you like. I’d suggest about an hour.
What temperature do you bake salmon and broccoli at? How long?
Today, we’re roasting our salmon and broccoli at 425 degrees F for 15 minutes. It’s perfect!
Do I need to use frozen or fresh salmon?
Either frozen or fresh salmon work for this recipe! I personally use frozen salmon, because that’s what I always have on hand.
Just make sure to follow package directions on how to thaw it correctly before baking!
Can I use other veggies instead of broccoli?
Absolutely! While I do think broccoli works SO well with the asian flavors and salmon, you could also try:
- Green beans
- Brussels sprouts
What veggies would YOU use?
Flakey salmon, tender broccoli, Asian inspired marinade with savory soy sauce, rich hoisin, and fresh orange juice . . . YUM.
This might just be the easiest, healthiest, sheet pan dinner yet!
Do you want more sheet pan dinners? Show Me the Yummy!
- 2-4 tablespoons soy sauce start with 2 and add more if necessary after tasting
- 1/4 cup freshly squeezed orange juice
- 1/2 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1/4 - 1/2 teaspoon crushed red pepper flakes more or less to taste
- 1/2 pound broccoli florets
- 2 (6 oz) salmon filets
- Sriracha, sesame seeds, more red pepper flakes optional as garnish
Place broccoli into a gallon sized baggie* and place salmon into another. Set aside.
- Whisk together soy sauce, orange juice, sesame oil, hoisin sauce, garlic powder, ground ginger, pepper, and red pepper flakes in a small bowl.
- Pour half over broccoli and half over salmon.
- Seal and marinate in the fridge for 30 minutes - 1 hour.
- Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Place salmon and veggies in a single layer onto the prepared pan.
- Bake for 15 minutes, or until salmon flakes easily with a fork and the broccoli is cooked to your liking.
- Serve with more soy sauce and a drizzle of sriracha, if desired.
*You could also use sealable tupperware containers.
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