Ingredients
1
1 servings
- •1 (6 ounce) salmon fillet
- •2 tablespoons honey
- •1 clove garlic, minced
- •1 teaspoon soy sauce
- •1 teaspoon rice vinegar
- •1 teaspoon sriracha sauce
- •½ teaspoon sesame oil
- •½ teaspoon refrigerated ginger paste
- •1 cup sugar snap peas
- •¼ cup sliced mushrooms
- •1 tablespoon sweet chili sauce
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
- Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
- Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
- Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.
Nutritional Facts
Per 1 servings
- Calories: 555
- Carbohydrate: 61g
- Fat: 19g
- Fiber: 6g
- Protein: 35g
- Sugar: 40g
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