Hoisin Salmon Dinner

I love preparing sheet pan meals. For me, they are one and done and only one pan to clean! The combination of the veggies in this meal is a phytonutrient powerhouse, in addition to a great source of fiber. The sauce is amazing and can be used not only for any fish, but for any lean protein. Don’t have a lime? You can make this sauce with either lemon or orange and it will still be delicious! I just love “riffing” my recipes, don’t you? Enjoy!

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Hoisin Salmon Dinner

Prep Time

Cook Time

Makes

INGREDIENTS

Sauce

2 tablespoons Hoisin Sauce (gluten free0

2 teaspoons coconut aminos (or low sodium soy sauce)

Juice from 1/2 lime

1 teaspoon minced garlic

1 teaspoon minced ginger

2 teaspoons sesame oil

Dinner

10 oz. salmon fillet

2 cups snap peas, trimmed, halved

2 cups shitake mushrooms

2 cups diced butternut squash

Olive oil cooking spray

1 teaspoon minced garlic

1/4 teaspoon Chinese 5 spice

2 teaspoons raw sesame seeds

Salt and Pepper to Taste

DIRECTIONS

Preheat oven to 400 degrees.

Prepare sauce by combining all ingredients in small mixing bowl.

On a sheet pan with parchment paper, place salmon, snap peas, mushrooms, and butternut squash separately in sections on the pan.

Spray the vegetables with olive oil mister. Sprinkle the vegetables with Kosher salt and pepper.

Add minced garlic to mushrooms. Add Chinese 5 spice to butternut squash.

Spoon sauce over salmon to coat. If desired, you can coat salmon with sauce and let marinate for 15 minutes.

Sprinkle the fish with sesame seeds.

Place the meal in the oven for 20-25 minutes and serve.