Nutritionist's Pick: Sheet Pan Asian Sesame Salmon
with Roasted Sweet Potatoes and Cabbage-Spinach Salad- Salmon
- Soy
- Sesame
- Wheat
- Sulphites
- Wheat
- Milk
- Mustard
- Peanuts
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Sesame
Ingredients: Sweet potato • Salmon fillets • Edamame (soy) • Red cabbage • Spinach • Tahini sauce (soy, sesame) (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger • Rice vinegar (rice vinegar, sugar, salt) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
3 unit(s)
Sweet Potato
56 g
Edamame
(Contains: Soy)
56 g
Red Cabbage, shredded
56 g
Baby Spinach
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
2 tbsp
Tahini Sauce
(Contains: Sesame, Soy May be present: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
15 g
Ginger
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
½ tbsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from sweet potatoes, then cut sweet into 1/2-inch pieces.
- To one half of a parchment-lined baking sheet, add sweet potatoes, half the Asian Sesame Blend and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10-12 min, until tender-crisp and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven.)
- While sweet potatoes roast, to a large bowl, add cabbage, half the vinegar, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Season with pepper. Using hands, massage cabbage. Set aside.
- Pat salmon dry with paper towels. Season with remaining Asian Sesame Blend, salt and pepper.
- Once sweet potatoes have roasted for 10-12 min, remove from oven.
- Add edamame to potatoes and push mixture to one half of the baking sheet.
- Arrange salmon on the remaining half. Drizzle 1/2 tbsp (1 tbsp) over top of salmon.
- Roast in the middle of the oven for 8-12 min, until veggies are tender and salmon is cooked through.** (NOTE: For 4 servings, switch tray positions at this point in the recipe.)
- Meanwhile, peel, then grate half the ginger (use all for 4 servings).
- To a small bowl, add tahini sauce, soy sauce, remaining vinegar, 1 tsp (2 tsp) ginger and 1/4 tsp (1/2 tsp) sugar. (NOTE: Add all of ginger if you like things extra zingy!) Stir to combine.
- To the bowl of cabbage, add spinach and half the ginger-sesame sauce. Toss to coat.
- Divide roasted veggies, cabbage-spinach salad and salmon between bowls.
- Drizzle remaining ginger-sesame sauce over top.
