Preheat oven to 425 degrees. Line a sheet pan with foil; spray with nonstick spray. Toss carrots in 1 tablespoon oil; spread in prepared pan. Season with salt and black pepper. Roast for 10 minutes.
Add our salmon stir-fry recipe to your weekly meal rotation. Not only is it easy, but you can get 60% of your daily vitamin D in just one serving.
Servings and Ingredients
|4 medium carrots, peeled and bias-sliced|
|2 tbsp. Hy-Vee vegetable oil, divided|
|Hy-Vee ground black pepper|
|⅓ c. unsweetened pineapple juice|
|2 tsp. Hy-Vee cornstarch|
|3 tbsp. Hy-Vee honey|
|2 tbsp. Hy-Vee less-sodium soy sauce|
|1 (6-oz.) pkg. fresh snow peas|
|1 red bell pepper, seeded and cut into strips|
|¼ c. canned Hy-Vee sliced water chestnuts|
|1 (1-lbs.) Verlasso skinless salmon fillet|
|2 c. white rice, hot-cooked|
|Sesame seeds, for garnish|
Things To Grab
- Sheet pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Small saucepan
- Meat thermometer
Whisk together pineapple juice and cornstarch in a small saucepan. Whisk in honey and soy sauce. Cook and stir over medium-high heat until thick and bubbly. Use 2 tablespoons for brush-on sauce; reserve remaining sauce for serving.
Move roasted carrots toward one edge of pan. Toss snow peas, bell pepper, and water chestnuts with remaining 1 tablespoon oil; add to opposite edge of pan. Pat salmon dry and cut into 4 portions; add to center of pan. Brush salmon with brush-on sauce.
Bake for 6 to 8 minutes or until fish flakes easily with a fork (145 degrees). Serve salmon and vegetables over rice. Drizzle remaining sauce on top. Garnish with sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 60mg
- Sodium: 370mg
- Total Carbohydrates: 54g
- Protein: 28g