In just 35 minutes, you can serve your family this incredibly delicious and good-for-you seafood supper. When it comes to busy weeknight dinners, quick and easy is the name of the game; and this tangy salmon with savory roasted vegetables is both full of flavor and hearty enough to satisfy the whole family. Make sure to cut the vegetables in similar sized pieces so they cook in the same amount of time. Couscous or quick cooking farro are both delicious and healthy substitutes for brown rice, and can be prepared while the rest of the meal is cooking. The tangy glaze is a great match for salmon, but it also pairs well with chicken and shrimp. Avoid b
Ingredients
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1/3 cup soy sauce
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1/4 cup molasses
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1 tablespoon freshly grated ginger
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1 tablespoon rice vinegar
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2 teaspoons minced garlic (about 2 garlic cloves)
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1 bunch scallions (about 5 oz.)
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6 ounces sugar snap peas (about 1 1/2 cups), trimmed
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2 medium-size yellow bell peppers, cut into 1⁄2-inch-thick wedges
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2 tablespoons olive oil
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4 (6-oz.) skin-on salmon fillets
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3/4 teaspoon kosher salt
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1/2 teaspoon black pepper
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2 (8.8-oz.) packages precooked microwavable brown rice
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4 teaspoons toasted sesame seeds
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4 lime wedges (optional)
Description
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Preheat oven to 400°F. Combine soy sauce, molasses, ginger, vinegar, and garlic in a small saucepan over medium. Cook, stirring often, until mixture simmers and reduces to about 1⁄2 cup, about 2 minutes. Remove from heat.
