Ingredients
2cupsbroccoli florets,bite-sized
10mini sweet rainbow peppers,seeded, halved, such as red and yellow bell peppers
1tbspsesame oil
¼tspkosher salt
freshly ground black pepper,to taste
8ozwild salmon fillets,(2 fillets)
1tspsesame oil
1clovegarlic,grated
½tspginger,grated
2tbspsoy sauce,reduced sodium, or gluten-free
1tsprice vinegar,unseasoned
1tspbrown sugar
½tsptoasted sesame seeds
1large scallion,chopped
Preparation
Preheat the oven to 400 degrees F. Cover a large sheet pan with foil or parchment, and lightly spray olive oil.
Set aside.
Meanwhile, combine the sesame oil, garlic, ginger, soy sauce, vinegar, and brown sugar in a small bowl and mix.
Pour into a large ziplock bag, add the salmon, and marinate for 10 minutes.
In a medium bowl, toss the broccoli and peppers with 1 tablespoon of sesame oil, and ¼ teaspoon of salt and pepper.
Spread them evenly on the prepared sheet pan and roast for 10 minutes.
Remove the veggies from the oven, toss, and move them over slightly to make room for the salmon.
Place the salmon on the sheet pan, reserving the marinade, and return to the oven.
Roast for an additional 7 to 8 minutes, or until salmon is just cooked through.
While the salmon is cooking, heat a small skillet over low heat.
Pour the remaining marinade and simmer for about 1 to 1½ minutes, stirring until the sauce has thickened slightly.
Brush the sauce over the salmon and sprinkle fillets with sesame seeds and scallions.
Serve with veggies on the side.
