Ingredients

The following ingredients have 4 Servings
  • 1/3 cup low-sodium soy sauce
  • 5 Tbsp water (, divided)
  • 1/4 cup honey
  • 1 1/2 Tbsp rice vinegar
  • 3 cloves garlic (, minced)
  • 1 Tbsp minced ginger
  • 1 tsp sesame oil
  • 2 1/2 tsp cornstarch
  • 4 (6 oz) skinless, salmon fillets
  • 4 cups broccoli florets ((chop small so they cook through))
  • 1 1/2 cups thinly sliced carrots
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 green onions (, chopped)
  • Sesame seeds (, for garnish)
  • Cooked brown or white rice (, for serving)

Instruction

  • Preheat oven to 400 degrees.
  • For the sauce: In a small saucepan whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed.
  • Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly.
  • Remove from heat and let cool slightly, about 5 - 10 minutes.
  • For the salmon and veggies: Toss broccoli and carrots with olive oil and season with salt and pepper.
  • Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer.
  • Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies. Brush tops of salmon with another scant tablespoon of the sauce mixture.
  • Pull sides of foil inward (the short length) and seal then roll edges up (try to leave a little room for heat to circulate, don't wrap tightly). Place packets on a baking sheet.
  • Bake in preheated oven until salmon has cooked through, about 25 minutes. Serve with brown or white rice if desired and remaining sauce. Sprinkle with green onions.