Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts

Total Time:
40 min
15 min
25 min

4 servings

  • Cooking spray
  • 2 pounds salmon fillets, 6 fillets or 2 whole sides
  • Salt and freshly ground black pepper
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons molasses
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 (11-ounce) can mandarin oranges, drained
  • 1 pound fingerling potatoes or Yukon gold potatoes, cut into thin strips
  • 2 cups haricots verts or string beans
  • Preheat oven to 400 degrees F.

  • Coat a large roasting pan and large baking sheet with cooking spray.

  • Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.

  • Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper.

  • Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.

  • Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon about 8 ounces or 2 fillets for the linguine, if desired

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