This is one of the easiest Asian salmon recipes; capturing fragrant, pungent flavours in an easy, versatile marinade. The result is a juicy and absolutely delicious salmon meal that the whole family can enjoy. With just 5 ingredients in the marinade, it’s one of the quickest recipes that certainly tastes like there’s way more involved! Keeping it all on one tray with vibrant green tenderstem broccoli, this is a perfect quick and easy mid-week meal and a tasty way to include good quality protein and the anti-inflammatory omega-3s that we should be including in our food choices at least 2-3 times per week.
To make this healthy baked Asian salmon, you’ll need:
2 Salmon fillets; thick and chunky; preferably wild-caught
Combination of Tenderstem Broccoli & Asparagus
To make the Asian Salmon paste:
- 2 inch piece fresh ginger
- 2 garlic cloves
- 1 small red chilli (optional)
- 2 tbsp sesame oil
- 1 tbsp light soy sauce
Here’s how to make this healthy salmon bake:
Preheat the oven to 180 degrees.
Start by making the marinade paste; blend all the ingredients together in a food processor. Scrape down in between to ensure an even smooth paste. Set aside.
In a large bowl, toss the tenderstem broccoli and asparagus in a little oil; sesame, rapeseed or groundnut and season with salt and pepper.
If the broccoli stems are particularly thick, they will need a head start with the cooking. (If not, they can go in at the same time as the salmon, which is what I did here)
If pre-cooking; arrange the broccoli and asparagus on each side on a baking tray, lined with parchment paper or a silicone baking sheet, leaving a gap in the middle for the salmon. Place in the oven and cook for 5mins.
Lay out the salmon fillets on a plate and brush a generous amount of the paste on the top of each salmon fillet.
Remove the vegetables from the oven and place the salmon fillets in the middle of the baking tray.
Bake in the oven for 8-10 minutes, until the marinade is cooked but the salmon still a little undercooked. It will continue to cook for a little longer once it’s out of the oven and allowed to “rest” before serving.
Serve with some noodles or rice and make sure you drizzle the delicious juices on top!
GOOD NEWS…. Make an extra batch of the marinade as it will keep in the fridge for 7-10 days. Putting together a quick tasty meal is even easier if the marinade is ready to go. Need another recipe for using the same marinade? Try the Tom Yum Miso Soup; one of my favourites!
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