One pan honey soy ginger salmon

Jacqueline Alwill

Brown Paper Nutrition

Humble, delicious and nourishing one pan with a juicy hit of fibre, vitamins and minerals from the veggies and omega 3 fatty acids to reduce inflammation plus power protein from salmon. Feel free to swap with another fish or protein of choice.

Serves 4
1 medium eggplant (360g) cut into 1cm pieces
1 medium sweet potato (400g) cut into 1cm pieces
2 large (370g) zucchini, cut into 3cm pieces
Extra virgin olive oil
4x salmon or ocean trout fillets
4 Shallots, finely sliced
To serve: Toasted sesame seeds, avocado smashed with wasabi paste, salt pepper and lemon to taste, pickled ginger

Honey soy dressing:
1/4 cup tamari or light soy sauce
3 cloves garlic, crushed
2-3 tsp grated ginger
2 tsp sesame oil
1-2 tbsp honey (your preference)
1 tbsp mirin

Heat oven to 200C. Add eggplant sweet potato and zucchini to large sheet pan, toss, add generous amount of extra virgin olive oil, toss to coat and cook 20 minutes. Whisk ingredients for salmon marinade and then pour over the salmon to coat and marinate whilst the vegetables cook. Smash the avocado, lemon, wasabi, salt pepper and set aside. Once the vegetables have cooked for 20 minutes arrange the salmon around the pan. Drizzle remaining marinade over the salmon. Place back in oven to bake for a further 10-12 minutes (depending on size of salmon). Once cooked sprinkle salmon with sesame seeds. Sprinkle shallots around the tray, add dollops of wasabi smashed avocado and pickled ginger and tuck in!