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One-Pan Salmon And Rainbow Veggies

This vibrant and nutritious dish features colorful veggies and succulent salmon fillets cooked together on a single sheet pan, making it a breeze to prepare and clean up.

Tasty Team
99% would make again
One-Pan Salmon And Rainbow Veggies


for 2 servings

  • 1 yellow squash, thinly sliced
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • ½ lb asparagus (230 g), spears, chopped
  • 2 salmon fillets

Honey Ginger Sauce

  • 2 tablespoons honey
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fresh ginger, minced
  • salt, to taste
  • black pepper, to taste

Nutrition Info

  • Calories 418
  • Fat 17g
  • Carbs 37g
  • Fiber 4g
  • Sugar 28g
  • Protein 30g

Estimated values based on one serving size.


  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
  3. On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
  4. Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.
  5. Pour the honey ginger sauce over the salmon fillets.
  6. Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.
  7. Plate salmon with veggies on the side and serve.
  8. Enjoy!
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One-Pan Salmon And Rainbow Veggies