Asian Salmon Tray Bake
Baked on a single sheet and marinated in a delicious sauce, this Asian Salmon Tray Bake is a budget-friendly way to get a meal on the dinner table in less than 20 minutes.
I’m on a real tray bake cooking kick lately; not only have I shared my Green Vegetable Tray Bake and Spanish Chicken Tray Bake, but I’ve been whipping them up in my kitchen week after week. The reasons I love them are plenty, but the biggest reason I love them is because they are easy to make and even easier to clean up. One could consider them a secret weapon to eating well as they are loaded with fibre-rich and colourful vegetables, great sources of protein, and all of the flavours under the sun.
This particular Asian Salmon Tray Bake recipe is shortcut version of a simple stir-fry as you can just pop it in the oven and walk away. The marinade for this salmon is a little twist on my original Asian Salmon recipe that can be made in the moment or marinated ahead of time. To get the best results for this recipe, you want to use the best quality salmon you can find. I source a lot of my salmon from truLOCAL (and you can too) because their salmon is wild-caught Alaskan, caught using a hook and line, ensuring some of the best quality product.
Asian Salmon Tray Bake
I used salmon in this recipe but trout or a white fish would work well too! Serve this dish with a side of steamed rice for a heartier and more filling meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Mains
- Cuisine: Paleo, Gluten-Free, Dairy-Free
- 4 salmon fillets
- 1 red bell pepper, sliced lengthwise
- 1 head broccoli, florets removed
- 8oz cremini mushrooms, quartered
- 1 tablespoon runny honey
- 2 tablespoons tamari (gluten-free soy sauce)
- 2 tablespoon + 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 inch. ginger, freshly grated
- 1/4 teaspoon sea salt
- 1/2 tablespoon sesame seeds
- Preheat oven to 425°F.
- In a medium bowl, combine the honey, tamari, 2 tbsp. sesame oil, garlic and ginger. Whisk well to combine.
- If time permits, place the marinade and salmon into a bag or dish and allow to marinade for 1 hour. If time does not permit, simply place salmon fillets into the bowl of marinade to ensure they are well coated. Set aside.
- On a large baking tray, scatter the vegetables around the pan (leaving room for the salmon), drizzle with 1/2 tsp. sesame oil and sea salt. Use your hands to ensure all of the vegetables are well coated.
- Add the marinated salmon to the centre of the pan, leaving some space in between the fillets. You can drizzle any remaining marinade over the salmon fillets.
- Transfer the pan to the oven for 15 minutes.
- Once cooked, remove from the oven and scatter salmon fillets with sesame seeds to taste.
- Serve and enjoy!