Roasted Asian-Glazed Salmon & Veggies
Prep: 15 minutes
Roast: 25 minutes • Serves: 4
6 ounces shiitake mushrooms, stems removed
2 medium carrots, peeled and cut into 1-inch pieces
1 small red onion, cut into 1/2-inch wedges
2 cups sugar snap peas
1 tablespoon Weis Quality Pure Olive Oil
1/4teaspoon Weis Quality Iodized Salt, divided
1/2teaspoon Weis Quality Ground Black Pepper, divided
1 garlic clove, minced
2 tablespoons hoisin sauce
2 teaspoons chili garlic sauce
1-1/4pounds fresh salmon fillet
1.Preheat oven to 425°. Line rimmed baking sheet with parchment paper.
2.In a large bowl, toss broccoli, mushrooms, carrots, onion, snap peas, oil, 1/8 teaspoon salt and 1/4 teaspoon pepper; spread in a single layer on prepared baking sheet. Roast vegetables 15 minutes.
3.In a small bowl, stir garlic, hoisin, chili garlic sauce, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Move vegetables to 1 side of baking sheet; place salmon, skin side down, on opposite side of baking sheet. Evenly spread hoisin mixture over salmon.
4.Roast salmon and vegetables 10 minutes longer or until internal temperature of salmon reaches 145°, it flakes easily with a fork and vegetables are crisp-tender.
Approximate nutritional values per serving:
353 Calories, 14g Fat (2g Saturated), 90mg Cholesterol, 432mg Sodium,
20g Carbohydrates, 5g Fiber, 8g Sugars, 3g Added Sugars, 36g Protein