Asian Baked Salmon with Veggie Fried Rice
This Asian-Baked Salmon with Veggie Fried Rice recipe is perfect for weeknights! This quick and flavorful dish is done in about 30 minutes!
Servings: 4 servings
Equipment
Ingredients
For the Asian-Baked Salmon
- 1 pound salmon fillets
- ¼ cup soy sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
For the Veggie Fried Rice
- 1 large egg
- 1 tablespoon water
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- ¼ cup onion chopped
- 2 - 3 cloves garlic minced
- 1 cup frozen peas and carrots, thawed, (optional) from a 12-16 oz. bag
- 2 cups cold cooked white rice
- ¼ cup soy sauce
- ½ teaspoon black pepper
Instructions
For the Salmon:
- Preheat oven to 425°F.
- Spray a 13x9-inch baking dish with cooking spray. Place the salmon in the baking dish.
- In a small bowl, combine the remaining salmon ingredients and mix well. Pour over the fillets.
- Bake uncovered for 15-20 minutes or until the fish flakes easily with a fork. Spoon the sauce over the fish at least once during the baking time.
For the Rice:
- In a small bowl, beat the egg with water. Melt butter in a skillet or wok over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.
- Heat oil in the same pan. Add onion, garlic, and peas and carrots. Sauté until the onion is soft.
- Then add rice, soy sauce, and black pepper.
- Stir-fry together about 3-5 minutes, until mixture is well combined. Add the eggs and stir to combine.
- Serve:Serve the Asian-Baked Salmon with the Veggie Fried Rice.
Notes
- Make sure your rice is cooked ahead and cold (refrigerated) for this recipe! Leftover rice is perfect for this recipe!
Nutrition
Calories: 453kcal | Carbohydrates: 40g | Protein: 31g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1742mg | Potassium: 778mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3526IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg
