Ginger Roasted Salmon

There are several health benefits of salmon. A fatty fish, loaded with nutrients that is tasty, versatile and widely available no matter where you live. This fish is rich in omega-3 fatty acids and a great source of protein.

There are several ways you can incorporate this fish into your diet. My favorite way to cook salmon is to roast it in the oven alongside broccoli flowerets and serve as is or on top of a serving of brown rice or quinoa.


• 1 Tbsp. toasted dark sesame oil.
• 1 Tbsp. reduced-sodium tamari soy sauce.
• 1 Tbsp. rice vinegar.
• 1 Tbsp. grated fresh ginger.
• 1 clove grate fresh garlic.
• 1 Tbsp. molasses.
• 8 cups large broccoli florets (about 1 pound).
• 1 ¼ pounds wild salmon, cut into 4 portions.
• 2 tsp. toasted sesame seeds.
• Salt and pepper to taste.


1 – Preheat oven to 425 degrees. Coat a baking sheet with cooking spray (make sure it has a rim around all sides to avoid the glaze from dripping off sides).
2 – Grab a medium size bowl and whisk oil, tamari, vinegar, ginger, garlic and molasses. Taste and add salt and pepper as needed. Set aside.
3 – Roast broccoli for 5 minutes. Move it to one side of the pan and place salmon on other side. Brush 2/3 of the glaze over the salmon on both sides. Roast until the salmon is just cooked through, about 8-10 minutes more.
4 – Take sheet out of oven and let rest. Place salmon and broccoli on plate and drizzle reserved glaze over the top. Serve with a bed of brown rice or quinoa. Enjoy!

Notes:I will sometimes steam baby bok choy as an alternative veggie if it’s available at my grocery store.

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