Weight-Loss Gochujang Salmon Tray

Gochujang, Korea’s beloved fermented chili paste, lends sweet heat and deep umami to this easy sheet-pan supper. Salmon roasts with broccoli, zucchini, and bell pepper in a honey-soy gochujang glaze.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 320 cal
• 34g protein
• 14g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 4 (5 oz each) skinless salmon fillets
• 2 tbsp gochujang paste
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 4 cups broccoli florets
• 2 medium zucchini, sliced into half-moons
• 1 large red bell pepper, sliced
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds
• 2 green onions, sliced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2. 2In a small bowl, whisk together the gochujang paste, low-sodium soy sauce, rice vinegar, honey, minced garlic, and grated ginger until a smooth glaze forms.
3. 3Pat the salmon fillets dry with paper towels and season lightly on both sides with salt and black pepper.
4. 4Place the broccoli florets, zucchini half-moons, and red bell pepper slices on the prepared sheet pan. Drizzle with sesame oil and toss until evenly coated, then spread into a single layer the edges.
5. 5Nestle the salmon fillets in the center of the pan. Brush the gochujang glaze generously over the top and sides of each fillet.
6. 6Roast for 12 to 15 minutes, until the salmon flakes easily with a fork and reaches 145°F in the thickest part, and the vegetables are tender-crisp with lightly charred edges.
7. 7Remove the pan from the oven. Let the salmon rest for 2 minutes so the juices settle.
8. 8Sprinkle toasted sesame seeds and sliced green onions over everything.
9. 9Divide the salmon and roasted vegetables among four plates and serve immediately while hot.