Sheet Pan Hoisin Salmon
with Roasted Carrots, Potatoes & Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Streamline supper onto a sheet pan, and free yourself up to appreciate the finer things in life. The simplicity of this salmon dish is enough to get your mouth watering. Heat-crinkled vegetables—namely, carrots, baby potatoes and Brussels sprouts—that start off in the oven first, with garlic coming in at the right moment for max aromatics. Pair them with fish fillets glossed with hoisin sauce, for a gorgeous salty-sweet sheen.
We will send you:
- 2 Salmon fillets
- 450g Baby potatoes
- 200g Carrots (orange or multicoloured)
- 200g Brussels sprouts
- 1 Garlic clove
- 30ml Hoisin sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Salmon, Sesame, Soy, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
19 g
Saturated Fat
4 g
Sodium
1190 mg
Total Carb
65 g
Sugars
17 g
Protein
35 g
Fibre
11 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Thinly slice the carrots on an angle. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Mince the garlic.
Start the sheet pan
On a lined sheet pan, toss the potatoes, carrots and Brussels sprouts with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 16 min., until partially cooked.
Finish the sheet pan
Meanwhile, pat the salmon dry with paper towel. When the vegetables are partially cooked, remove from the oven and add the salmon; brush with the hoisin and season with the remaining spices. Top the vegetables with the garlic. Roast, 6 to 9 min., until the salmon* is cooked through and the vegetables are tender.
Plate your dish
Divide the sheet pan between your plates. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
