Thank you to The National Fisheries Institute Salmon Council – Hooked On Salmon – for sponsoring this post! All opinions are always 100% my own.
Ginger Glazed Salmon with Asparagus and Brussels Sprouts – A slightly sweet, but spicy and incredibly flavorful ginger-glaze creates this irresistible salmon dish that is very simple to prepare and comes together in 30 minutes!
Aaaand a sauce-pan for the saucy sauce. Not too bad, friends. Not bad at.all. In just minutes you will get to have all your favorite Asian flavors with added protein and omega-3 fatty acids. The perfect dinner!
While we’re on the subject of omega-3 fatty acids, did you know that February is American Heart Month? It IS! Therefore, there is no better time than now to spread awareness about the heart health benefits of salmon.
THE HEALTH BENEFITS OF SALMON RELATED TO A HEALTHY HEART
- According to research, omega-3 fatty acids are essential to a healthy heart. Since our bodies cannot produce them on its own, salmon is one of our best natural sources of omega-3s.
- Eating two servings of salmon a week may decrease triglycerides, lower blood pressure, reduce blood clotting, and decrease risk of heart failure. ALL of that thanks to salmon’s powerful DHA and EPA omega-3 fatty acids.
- The 2015–2020 Dietary Guidelines for Americans recommend a shift from a diet high in saturated fats (like those found in beef and pork) to a diet rich in heart-healthy unsaturated fats (like those found in salmon).
On top of all that goodness, this is one of the few fish that’s very common, plus it’s absolutely delicious and very easy to prepare. WHO who wouldn’t want all of this?
May I also add that salmon is an affordable and delicious protein that will keep you full, healthy and energized?!
My favorite method for preparing salmon is in the oven with veggies all around it, and bathed in fantastic saucy flavors.
HOW TO PREPARE GINGER GLAZED SALMON
- Combine ginger, garlic, scallions, rice vinegar, sesame seed oil, worcestershire sauce, and chili sauce in a sauce pan and bring to a boil.
- Prepare the veggies by cutting the brussels sprouts in half and snapping off the ends of the asparagus.
- Place salmon in the center of a greased sheet pan and arrange the veggies around it.
- Brush with the prepared sauce.
- Bake for 20 to 25 minutes.
This ginger glazed salmon is perfect for a quick weeknight dinner, but also great as an elegant entree for company.
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Ginger Glazed Salmon with Asparagus and Brussels Sprouts - A slightly sweet, but spicy and incredibly flavorful ginger-glaze creates this irresistible salmon dish that is very simple to prepare and comes together in around 30 minutes!
- 2 pound salmon fillet with skin, rinsed and pat dried with paper towels
- salt and fresh ground pepper, to taste
- 1 pound asparagus, ends trimmed
- 1 pound brussels sprouts, trimmed and cut in half
- 1 tablespoon fresh grated ginger
- 4 cloves garlic, minced
- 2 scallions, minced, white part only (keep the greens for garnish)
- 1/2 to 1 tablespoon (or to taste) sweet chili sauce or Sriracha
- 1 tablespoon agave nectar
- 3 tablespoons rice vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons water
- 2 teaspoons sesame seed oil
- 1 tablespoon canola oil
- salt, to taste
Preheat oven to 400F.
Grease a sheet pan with cooking spray and place salmon in the center of the sheet pan.
Arrange prepared asparagus and brussels sprouts around salmon; season everything with salt and pepper and set aside.
In a small sauce pan combine prepared ginger, garlic, scallions, chili sauce, agave nectar, rice vinegar, Worcestershire sauce, water, sesame seed oil, canola oil and salt.
Set saucepan over medium-high heat and bring to a boil; continue to cook for 2 more minutes.
Remove from heat and brush salmon and vegetables with prepared sauce.
Bake for 20 to 22 minutes, stirring vegetables half way through cooking; salmon is done when pink and flaky and veggies are tender.
Remove from oven and garnish with the sliced greens from the scallions.
WEIGHT WATCHERS FREESTYLE SMART POINTS: 2
This is a sponsored conversation written by me on behalf of National Salmon Council. The opinions and text are all mine.