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99% would make again

One-pan Salmon And Rainbow Veggies

by Joey Firoben


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

Shop ingredients with
    Calories 388
    Fat 16g
    Carbs 31g
    Fiber 2g
    Sugar 25g
    Protein 28g

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!