Here is a perfect week night meal, one pan salmon with veggies! This is quick, easy and healthy.
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One Pan Salmon & Veggies Recipe
⅔ lb. wild caught salmon
1 red potato, rinsed, cut into small chunks
1 sweet potato, rinsed, peeled, cut into small chunks
2 cups brussel sprouts, rinsed, end trimmed, cut in half
2 cups organic broccoli, cut into bite size pieces
2 cups asparagus, trimmed and cut into bite size pieces
¼ cup soy sauce or Tamari soy sauce which is gluten free
¼ cup brown sugar, packed
¾ cup water
½ cup plus 2 Tbsp. orange juice
1 Tbsp. arrowroot
1 Tbsp. water
Preheat oven to 400 degrees F.
In a saucepan over medium heat, add the orange juice, water, soy sauce, and the brown sugar. Whisk to combine.
Bring to a simmer and add the slurry which is a combination of the arrowroot mixed into 1 Tbsp of water. Whisk while you add the slurry and simmer for one minute stirring constantly. Set aside.
On a foil lined baking sheet, add the potatoes and vegetables and drizzle olive oil over all. Rub the oil into the vegetables with your hands to make sure you coat everything.
Sprinkle some salt, pepper, and garlic powder over all.
Place in the oven for about 20 minutes. I like my broccoli and asparagus to caramelize quite a bit in the oven so I place them in with the potatoes (which take a little longer).
You can play around with the timing depending on how you like your veggies done.
Make a little room on the baking sheet for the salmon. Drizzle a little olive oil on the salmon and rub it on both sides. This will keep it from sticking to the pan.
You don’t have to turn the salmon over when cooking.
Brush the teriyaki sauce over the salmon with a generous amount. You can also drizzle more of this sauce over the vegetables and potatoes as well.
Place the pan back in the oven for a good 15 minutes or until the salmon flakes easily with a fork. The length of time will depend on the thickness of your salmon.
Once done, top your salmon with a drizzle of fresh lemon juice.
Enjoy this easy, delicious dinner!
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