Photo: Alison Miksch; Prop Styling: Mary Clayton Carl; Food styling: Karen Rankin
In just 35 minutes, you can serve your family this incredibly delicious and good-for-you seafood supper. When it comes to busy weeknight dinners, quick and easy is the name of the game; and this tangy salmon with savory roasted vegetables is both full of flavor and hearty enough to satisfy the whole family. Make sure to cut the vegetables in similar sized pieces so they cook in the same amount of time. Couscous or quick cooking farro are both delicious and healthy substitutes for brown rice, and can be prepared while the rest of the meal is cooking. The tangy glaze is a great match for salmon, but it also pairs well with chicken and shrimp. Avoid buying thin fish fillets because they will finish cooking before the vegetables.
How to Make It
Step 1
Preheat oven to 400°F. Combine soy sauce, molasses, ginger, vinegar, and garlic in a small saucepan over medium. Cook, stirring often, until mixture simmers and reduces to about 1⁄2 cup, about 2 minutes. Remove from heat.
Step 2
Thinly slice green parts of scallions; reserve. Cut white parts of scallions into 1-inch pieces, and place on a large rimmed baking sheet. Add sugar snap peas and bell peppers. Drizzle vegetables with oil, and toss to coat. Spread in an even layer.
Step 3
Place salmon fillets, skin side down, nestled in vegetable mixture; spoon about 1 tablespoon molasses mixture over each fillet. Reserve remaining molasses mixture. Sprinkle salmon and vegetables evenly with salt and pepper. Place in preheated oven, and bake until vegetables are tender and lightly browned, salmon is cooked to medium, and glaze is golden, 16 to 18 minutes.
Step 4
Prepare rice according to package directions; divide evenly among serving plates. Place salmon and vegetables on plates; sprinkle with scallion slices and sesame seeds. Serve with remaining molasses mixture and, if desired, lime wedges.
