Photo by Randi Baird, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan
This sheet-pan meal is both sumptuously fulfilling and light at the same time, with buttery roasted salmon, meaty shiitake mushrooms, crisp broccolini, and hearty edamame all married on one sheet pan with a flavorful soy-ginger-garlic sauce. When roasted with the sauce, the mushrooms develop a deeply savory flavor and firm texture. The broccolini catches tasty bits of ginger and garlic in its tops, while along with the edamame, it becomes lightly charred in the oven. It’s a perfect example of how it’s not just ingredients that bring the flavor, the oven can play an important role in that, too.
Roasted Salmon with Ginger-Soy Broccolini, Mushrooms, and Edamame
2 tablespoons canola or peanut oil
2 tablespoons reduced- sodium soy sauce
1 tablespoon honey
1 ½ teaspoons grated fresh ginger
2 garlic cloves, minced
1 teaspoon toasted sesame oil
1/2 teaspoon sriracha
8 ounces shiitake mushrooms, sliced
4 (6-ounce) center-cut, skinless salmon fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 head broccolini (about 6 ounces), trimmed
1 cup frozen, shelled edamame
Preheat the oven to 425°F. Whisk together the oil, soy sauce, honey, ginger, garlic, sesame oil, and sriracha in a medium-size bowl.
Place the mushrooms on a sheet pan, drizzle with a little less than half of the sauce, and toss to coat. Spread them out evenly on the pan, then roast for 5 minutes.
While the mushrooms roast, pat the fish dry with a paper towel; brush the tops with some of the soy mixture and season with the salt and pepper. Place the broccolini in the bowl with the remaining soy mixture and toss to coat.
Remove the sheet pan from the oven, give the mushroom a toss, and push them to one side of the pan. Place the fish in the center of the pan, and place the broccolini and edamame together on the other side of the pan. Return the pan to the oven and roast until the fish flakes easily with a fork and the broccolini is firm-tender and charred a bit, about 15 minutes. Serve the fish with the vegetables along- side.
The salmon and vegetables will keep in an airtight container in the refrigerator for up to 2 days and may be served warm or at room temperature.
Makes 4 servings
Serving size: 1 piece fish and about 1 cup vegetables
Per serving: Calories 420; Total Fat 21g; (Sat Fat 2.5g); Protein 41g; Carb 17g; Fiber 5g; Cholesterol 95mg; Sodium 490mg, Sugar 7g (Added Sugar 4g)