Description
Sheet pan salmon with a sweet and savory glaze, served over crispy cauliflower rice.
Perfect for a weeknight meal or a casual get-together.
Ingredients
Units
Scale
For the Salmon and Sauce
- 2 salmon fillets (about 10 oz / 283 g total)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 1 1/2 tbsp honey
- 3 tbsp water
- 1 tsp cornstarch
- Salt, to taste
- Black pepper, to taste
For the Vegetables
- 1 red bell pepper, sliced
- 2 cups (60 g) fresh spinach
- 1 tsp olive oil
- Salt and pepper, to taste
For the Cauliflower Rice
- 3 cups (300 g) fresh cauliflower florets
- 1 tbsp olive oil
- 1/2 cup (75 g) corn kernels
- 1/2 cup (75 g) green peas
- Salt, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sliced red bell pepper with 1 tsp olive oil, salt, and pepper. Roast for 15–20 minutes, until softened and slightly charred. Set aside.
- While the peppers roast, prepare the cauliflower rice. Finely chop the cauliflower florets or pulse them in a food processor until they resemble rice grains.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for about 5–6 minutes, stirring often, until tender.
- Add the corn and green peas to the skillet. Season with salt and cook for another 3–4 minutes. Keep warm.
- In another large skillet, heat 1 tbsp olive oil over medium-high heat. Season the salmon fillets with salt and black pepper.
- Place the salmon skin-side down and cook for 4–5 minutes per side, or until just cooked through. Remove from the pan and cover to keep warm.
- In the same pan, add the minced garlic and sauté for 30 seconds until fragrant.
- Whisk together soy sauce, honey, and 3 tbsp water in a small bowl. Pour the mixture into the pan and bring to a simmer.
- In a separate small bowl, mix the cornstarch with 1 tbsp cold water, then whisk it into the sauce. Cook for 1 minute, stirring constantly, until the sauce thickens.
- Return the salmon to the pan and spoon the honey-garlic sauce over it, coating evenly.
- In a separate skillet, sauté the fresh spinach with a drizzle of olive oil until just wilted, about 1–2 minutes.
- To serve, divide the cauliflower rice among plates, top with the salmon and roasted peppers, and spoon the honey-garlic sauce over the top. Add the sautéed spinach on the side.
Notes
- For a richer glaze, use dark soy sauce instead of regular soy sauce.
- To prevent the cauliflower rice from becoming mushy, ensure it’s fully cooked before adding the peas and corn.
- Leftover salmon and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100