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Roasted Asian-Glazed Salmon & Veggies

Total Time: 35 minutes • Serves: 4

1 (8-ounce) head broccoli, cut into 2-inch pieces
6 ounces shiitake mushrooms, stems removed
2 cups sugar snap peas
2 medium carrots, cut into 1-inch pieces
1 small red onion, cut into 1/2-inch wedges
1 tablespoon olive oil
3/4 teaspoon salt, divided
1/2 teaspoon McCormick® ground black pepper, divided
2 tablespoons hoisin sauce
1 garlic clove, minced
2 teaspoons chili garlic sauce
1-1/4 pounds fresh salmon fillet

Preheat oven to 425°F. Line rimmed baking pan with parchment paper.

In large bowl, toss broccoli, mushrooms, snap peas, carrots, onion, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; spread in single layer on prepared pan. Roast vegetables 15 minutes.

In small bowl, stir hoisin, garlic, chili garlic sauce, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Move vegetables to 1 side of pan; place salmon, skin side down, on opposite side of pan. Evenly spread hoisin mixture over salmon.

Roast salmon and vegetables 10 minutes longer or until internal temperature of salmon reaches 145°F and vegetables are crisp-tender.

Each serving: about 353 calories, 14 g total fat (2 g saturated), 90 mg cholesterol, 722 mg sodium, 20 g carbohydrate, 5 g fiber, 8 g sugars, 36 g protein