How To: Make One-Pan Asian Salmon and Veggies (With Video)

A colorful, hassle-free meal that won't keep you in the kitchen

by Recipe Nomad | Thu, September 07, 2017

Watch the video here!

Welcome to, or back to, Shanghai! After six weeks away, I’ve come back with a list of resolutions:

  • Eat healthier
  • Work out more 
  • Make more space for family time

Three resolutions that are easy to do once the kids go back to school.

As for eating healthier and more family togetherness, after school is the best opportunity to synthesize these two goals. Dinner around the table is the perfect time to talk with kids about how their day at school was, new friends or anything else that they want to share with you. It’s a time to relax, put down all electronics, enjoy good food and enjoy each other. After a hectic summer, nothing beats sitting around the table to reconnect.

the finished meal

Between homework and after school activities the last thing I want to do is spend hours in the kitchen making dinner. So, here are my requirements for week-night dinners:

  • It needs to be prepped in under 30 minutes
  • If it can be made in one pan that's an added bonus
  • I can make it earlier in the day and cook it right before dinner

I don’t think that’s asking too much, is it? One of my go-to weeknight meals is One-Pan Asian Salmon and Veggies. Not only does it meet all three criteria, but the whole family loves it. Served with a bowl of steaming white rice, if you have a larger family, you can make more salmon, just keep in mind you might want to increase the amount of sauce you make to keep those little mouths happy.

One-Pan Asian Salmon and Veggies

one pan asian salmon with rice


4 (6oz/170g each) salmon fillets

1/2 pound (250g) green beans

1/2 pound (250g) mushrooms

2 carrots, peeled, halved, cut into small wedges

1/2 cup (120ml) soy sauce

1/4 cup (60g) brown sugar

2 tbsp (30ml) sesame oil

1/2 onion, minced

3 garlic cloves, grated

1 inch ginger, grated

Chopped cilantro, green onions and sesame seeds for garnish


  1. Place a piece of parchment paper on a large baking pan. Put the salmon, green beans, carrots and mushrooms on the pan and drizzle with olive oil. Season with salt and pepper, to taste.*

  2. Bake at 400°F (200°C) for 10-12 minutes or until the salmon easily flakes when touched with a fork.

  3. While baking, in a small bowl mix together the sesame oil, onions, garlic and ginger, then sauté. Pour in the soy sauce and brown sugar, leaving to simmer until ready to serve.

  4. After removing from the oven, drizzle with the soy sauce mixture as desired, and add the optional garnish of sesame seeds, cilant- ro and diced green onion at your discretion.

* Here's a little secret: replace the slamon with chicken breast to switch it up a bit – simply increase bake time to 20 minutes.

boiled rice with chives



1 4(6 盎司/170克)三文鱼排 1/2 磅(250克)四季豆1/2 磅(250克)蘑菇 2根胡萝卜,对半切开然后切丁 1/2杯(120毫升)酱油 1/4杯(60克)红糖 2茶匙(30毫升)芝麻油 1/2只洋葱,切碎 3瓣大蒜,磨碎

1英寸姜,磨碎 装饰用的芫荽叶碎,大葱,芝麻粒


1. 在大烤盘上垫上烤盘纸,将三文鱼,四季豆, 胡萝卜和蘑菇放在烤盘上,淋上橄榄油,用 盐,胡椒调味。*

2. 用400°华氏(200°摄氏)度烤10到12分钟, 或烤至三文鱼用叉子一碰就分成薄片的状 态。

3. 当烤箱在烤制时,取一个小碗倒入芝麻油, 洋葱,大蒜和生姜,混合均匀然后小火炒热, 倒入酱油和红糖,文火炖至上菜。

4. 将烤盘取出,根据各人喜好,淋上适量的酱 汁,并搭配上芝麻,芫荽叶碎,切细的大葱。

* 这里有一个小秘方:可以用鸡胸肉代替三文 鱼,需将烘烤时间提升至20分钟。

Recipe and story by Hanady Awada (

Translation by Mandarin King (

Photography by Ransom Wingo