Express
Sheet Pan Asian Garlic Salmon
with orange-glazed carrots
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Wheat, Peanuts, Sesame, Soy
- Pescatarian
- Protein-Packed
Chef
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 9 oz. Salmon
- 8 oz. Cooked White Rice
- 8 oz. Carrot
- 2 oz. Orange Ginger Sesame Sauce
- 1 fl. oz. Garlic Sesame Sauce
- 1 oz. Roasted & Salted Peanuts
- 2 Green Onions
- 0.44 oz. Mayonnaise
- ¼ oz. Cilantro
- 1 tsp. Sriracha
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories750
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Carbohydrates55g
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Net Carbs49g
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Fat44g
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Protein35g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using trout, pat dry. Cook, skin-side up first, in a medium non-stick pan over medium heat with 2 tsp. olive oil until trout reaches minimum internal temperature, 2-3 minutes per side.
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1 Start the Carrots and Salmon
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Place carrots on one half of prepared baking sheet. Toss with 1/4 tsp. salt and 2 tsp. olive oil. Spread into a single layer on one side.Pat salmon dry. Season flesh side with Asian garlic, ginger and chile seasoning (use less if spice-averse) and a pinch of salt.Place salmon, skin side down, on empty side of baking sheet and evenly top with 1 tsp. olive oil.Roast in hot oven, 10 minutes.While meal roasts, continue recipe. -
2 Prepare Ingredients and Make Sriracha Aioli
Coarsely crush half the peanuts (remaining are yours to use as you please!).
Stem cilantro and reserve whole leaves.Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine Sriracha (to taste) and mayonnaise. Set aside. -
3 Add Sauces and Roast Meal
After 10 minutes, carefully remove sheet from oven.
Stir orange sauce (to taste) into carrots until coated. Sheet will be hot! Use a utensil.Evenly top salmon with garlic sesame sauce. Sheet will be hot! Use a utensil.Roast again in hot oven until carrots are tender and salmon reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Carefully remove from oven.While meal roasts, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place rice and a pinch of salt in a microwave-safe bowl.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave and rest, 2 minutes.Stir in white portions of green onions and fluff rice with a fork.To serve, top salmon with Sriracha aioli (to taste). Top carrots with peanuts and cilantro. Garnish all over with green portions of green onions. Bon appétit!
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