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Honey-Lime Roasted Sheet Pan Salmon and Vegetables

Quick and simple meal with tons of flavor & healthy ingredients!

Course Entree
Cuisine American, American/Asian Fusion
Keyword Salmon, Vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 357 kcal
Author Holly Sander

Ingredients

For The Honey Soy Lime Glaze:

  • 1/4 cup honey
  • 3 tablespoons fresh lime juice
  • 1/4 cup Tamari sauce (or soy sauce)
  • 3 cloves garlic, minced
  • 4 teaspoons Dijon mustard

For The Bok Choy "Marinade":

  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt & pepper
  • zest from one lime

For The Sheet Pan Dinner:

  • 12-14 baby bok choy
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 pound side of salmon (or salmon filets)
  • 1/2 teaspoon Fresh cracked pepper
  • 3 green onions, sliced on the diagonal
  • toasted sesame seeds
  • lime wedges

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine ingredients for Honey Soy Lime Glaze in a small saucepan over medium high heat.  Bring to a simmer for a few minutes, stirring occasionally, and allow the glaze to thicken.  Remove from the heat and set aside.

  3. Rinse and dry the vegetables.  Be sure to thoroughly rinse the bok choy - rinsing under running water can help remove any dirt between the leaves.  Slice peppers into 1/2-inch wide strips. Trim the very end of the baby bok choy stem, but don’t remove too much or they will fall apart.  Cut each bok choy stalk in half lengthwise, and if you see any residual dirt, rinse and dry them again.

  4. In a medium bowl, combine 2 tablespoons lime juice, canola oil, 3 minced garlic cloves, salt, pepper, and lime zest. Whisk together then add the bok choy, coating thoroughly.  Set aside.

  5. Slice the salmon into portion-sized pieces and place them on the sheet pan (I cut a two-pound side into 6 pieces).  Brush thoroughly with the honey soy lime glaze, sprinkle with fresh cracked pepper, and place in the oven for 5 minutes.  After 5 minutes, add the sliced peppers to the sheet pan.

  6. 3 minutes later, add the marinated bok choy to the pan (or use a separate sheet pan if necessary). Within 7-8 minutes the salmon should be cooked through and the veggies should de al dente.  Remove from oven and brush salmon with more honey soy lime glaze.

  7. To add more color to the salmon, and for less crisp veggies switch the oven to broil, and broil for up to 2-3 minutes.  Watch the bok choy carefully to make sure they don’t overcook.

  8. Serve warm and garnish with sliced green onions, toasted sesame seeds, and lime wedges.

Recipe Notes

* Bok choy comes in many sizes these days.  If using a small-medium sized bok choy (as opposed to baby bok choy), you will need one per serving.

* There were about 20 baby bok choy in the 1-pound container I bought, so I decided to cook them all.  If you do this you may need a separate baking sheet just so you have enough room!

* I portioned the 2-pounds of salmon into 6 servings, but you could reduce the portion size slightly to yield 7 or 8 servings.