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Sheet Pan Ginger-Soy Salmon With Citrus Salad Recipe
Quick-marinated sheet pan-roasted salmon makes a savory companion to crisp greens with zingy citrus dressing.
Serves:
4
Allergen Information
Allergen Information
Product contains:
- Almonds
Ingredients:
- 1 (7.5 oz) package Fresh Express Citrus Burst™ Kit
- 4 (5–6 oz. each) pieces fresh salmon, skin removed
- 2 cloves garlic, crushed
- 1 (1-in.) piece fresh ginger, minced (about 2 Tbsp.)
- 2 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 tsp. salt
- 1 tsp. black pepper
Instructions:
- Place salmon, garlic, ginger, soy sauce, sesame oil, and salt and pepper in a plastic zip-top bag, toss gently and allow to marinate for 30–45 minutes.
- Preheat oven to 425°.
- Place salmon fillets on a baking sheet lined with parchment or lightly coated with nonstick spray. Spoon any remaining marinade over fish.
- Bake for 8–10 minutes, until fish flakes easily when pierced with the tip of a paring knife.
- Season Citrus Burst™ salad blend with a pinch of salt; toss with Pomegranate Orange Vinaigrette.
- Divide salad among 4 plates. Scatter orange cranberries over salad.
- Top each with a piece of glazed salmon. Scatter pomegranate arils and roasted sliced almonds over salmon.
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Kitchen Tip
Put an Egg on It
It’s a myth that egg yolk is filled with “bad” cholesterol. Actually, one large egg contains important nutrients like vitamin D, riboflavin, phosphorous and selenium.
