Description
Delicious oven roasted salmon served with fresh green beans and red bell pepper, drizzled with a flavorful glaze.
Ingredients
Scale
- 4 fillets skinless salmon
- 1 lb. fresh green beans
- 1 large red bell pepper
- 2 tsp. peanut oil
- to taste salt
- 1 T black sesame seeds for garnish
- 1/3 cup soy sauce, preferably gluten-free
- 2 T unseasoned rice vinegar
- 2 T Golden Monkfruit Sweetener
- 1 T Asian sesame oil
- 1/2 tsp. garlic powder
Instructions
- Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray.
- Whisk together the soy sauce, unseasoned rice vinegar, sweetener of your choice, Asian sesame oil, and garlic powder to make the glaze.
- Lay salmon out on a large cutting board. If you’re using thawed frozen salmon, put each piece between two paper towels and press down to absorb some of the moisture.
- Brush salmon pieces on both sides with the glaze mixture and let it come to room temperature while you prepare the vegetables.
- Trim both ends of the green beans.
- Trim away the seeds and stem of the red bell pepper and cut the pepper into long strips about the same size as the beans.
- Arrange beans and pepper strips on the baking sheet, spreading them apart. Brush vegetables with peanut oil and season with salt, then roast for 10 minutes.
- After 10 minutes, remove the pan from the oven and push vegetables over to make room for the salmon. Brush salmon pieces with glaze again and place on the baking sheet.
- Roast the salmon and vegetables for 10-12 minutes longer, or until the salmon feels firm to the touch.
- Remove the pan from the oven and brush the vegetables (and salmon, if desired) with the remaining glaze. Sprinkle with black sesame seeds and serve hot.
Notes
- Note: Make sure to use fresh ingredients for the best taste.
- Optional: Adjust the glaze ingredients to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg