My go-to weeknight fast food meal is always salmon. I stockpile individually frozen wild-caught salmon filets in my freezer for a quick and easy, after a long day of work, meal. But don’t let the easy prep fool you. This dish would be a welcomed entree at any dinner party. I adapted this recipe from Small Victories a cookbook written by Julia Turshen. The original recipe calls for maple syrup but I didn’t have any so I swapped it for honey. A little minced ginger, a splash of soy sauce, and a sprinkle of black sesame seeds and you’re a step closer to dinner in under 20 minutes AND reaching your 2021 nutrition goal of eating 8 ounces of fish per week. The last picture in the photos below shows how I built a nutrient-balanced plate using 1/4 plate protein (the salmon), 1/2 plate veggies (arugula salad and roasted cauliflower since you already have the oven on), and 1/4 plate whole grain (whole grain rice blend that I made the day before). Who says healthy can’t be delicious and satisfying!
Weeknight Salmon with Honey Ginger Glaze
1 tablespoon honey or 2 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoons extra-virgin olive oil
1 tablespoon minced fresh ginger
4 (5 ounce salmon filets)
3 scallions, chopped with white and green parts separated
1 teaspoon black sesame seeds
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- In a small bowl, whisk together honey or maple syrup, soy sauce, olive oil and ginger.
- Put salmon pieces on a baking sheet. Arrange them so there is some space between each piece. With a teaspoon, spoon the soy mixture over each filet and with the back of the spoon, spread the sauce over the entire filet.
- Top each with the chopped white part of scallions.
- Roast until firm to touch and beginning to flake with a fork, about 10-15 minutes depending on the thickness of the salmon.
- Serve sprinkled with black sesame seeds and chopped green scallions.
Adapted from Small Victories by Julia Turshen