Salmon · Asian · 35 min
Asian-Style Salmon with Roasted Zucchini & Sweet Potatoes
- 35 min
- 2–6 servings
- 588 kcal / serving
This oven-baked meal pairs tender salmon with honey-ginger soy glaze and roasted sweet potatoes and zucchini, finished with green onions and sesame seeds. The dish comes together in a straightforward sequence, making it suitable for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ¾ lbsalmon fillet
- ¾ lbsweet potato
- 2 mediumzucchini squash
- sweet potatoes
From the pantry: black pepper, extra virgin olive oil, honey, salt, sesame seeds, soy sauce, toasted sesame oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · oven mitts · spatula · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon · zucchini
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ¾ lbsweet potato
- 2 mediumzucchini squash
- sweet potatoes
Meat & seafood
- ¾ lbsalmon fillet
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| sweet potato | ¾ lb | 1 ½ lb | 2 ¼ lb |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and prepare a baking sheet.
- Rinse and dry the produce, then cut the sweet potatoes into ½-inch chunks and spread them on the baking sheet.
- Trim the ends off the zucchini and cut into ½-inch cubes, adding them to the sheet with the potatoes.
- Mince the garlic and sprinkle it over the vegetables, then drizzle with olive oil and season with salt and pepper; toss to coat and arrange in a single layer.
- Place the tray in the oven and bake for 10 minutes while you prepare the salmon glaze.
- Mince or grate the ginger and whisk it with soy sauce, olive oil, toasted sesame oil, and honey in a medium bowl.
- Add the salmon to the bowl and coat it all over with the glaze.
- Carefully remove the sheet from the oven, push the vegetables to the sides, place the salmon in the center skin-side-down, and pour any remaining glaze over it.
- Return the sheet to the oven and bake until the salmon is cooked through and the vegetables are tender, about 10–12 minutes.
- While the food cooks, trim and slice the green onions into diagonal ¼-inch pieces.
- To serve, place the salmon and roasted vegetables on plates and finish with green onions and sesame seeds.
Two tips
- Prep the greens and garlic a day ahead and refrigerate to speed up assembly.
- If sesame seeds aren’t on hand, finish with extra sliced green onions and a light drizzle of soy sauce at the table.
Nutrition per serving
- Calories
- 588 kcal
- Protein
- 43 g
- Carbs
- 46 g
- Fat
- 26 g
- Fiber
- 8 g
- Sodium
- 194 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.