Delicious Living
Sheet-Pan Ginger Wild Salmon and Broccoli over Jasmine Rice
  • 1 cup dry jasmine rice
  • 1 pound fresh or frozen wild salmon fillets (thawed if frozen)
  • 2 tablespoons honey (room temperature)
  • 3 tablespoons reduced-sodium, gluten-free soy sauce or tamari; divided
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic (grated on a microplane)
  • 1 inch fresh ginger (grated on a microplane)
  • 4 cups broccoli florets
  • 1 tablespoon vegetable oil
  • Toasted sesame seeds, Sriracha and/or sliced green onions for garnish

Sheet-Pan Ginger Wild Salmon and Broccoli over Jasmine Rice

Amy Palanjian | Delicious Living
  • Serves: 4 people
Serve up healthy fats with this simple sheet-pan supper. It’s ready in about 20 minutes. Boost it: Stir 1 cup light coconut milk into the prepared rice for a creamier texture and refreshing flavor—and to help you stay full and energized a little longer.
  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.

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

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