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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 25 mins

Serves: 4

Brown Sugar And Ginger Salmon With Tahini Fried “Rice” Save
This recipe is pretty much an ode to Trader Joes, which saves our dinners on more occasions than I can frankly count. An easy sheet pan salmon, roasted asparagus and fried 'rice' is the answer to your next weeknight dinner crunch!

Posted by Amanda G. • Published 19th August 2019 • See Amanda G.'s 7 projects »

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Kevin Huggins commented on Brown Sugar And Ginger Salmon With Tahini Fried “Rice” 13 Sep 05:25
Kevin Huggins favorited Brown Sugar And Ginger Salmon With Tahini Fried “Rice” 13 Sep 05:25
Crafterella featured Brown Sugar And Ginger Salmon With Tahini Fried “Rice” 23 Aug 23:00
Doris H. favorited Brown Sugar And Ginger Salmon With Tahini Fried “Rice” 22 Aug 11:57
Amanda G. published their project Brown Sugar And Ginger Salmon With Tahini Fried “Rice” 19 Aug 09:00

Step 1
Preheat your oven to 400 degrees. Toss the asparagus with 1 TBSP olive oil and season with salt and pepper. Lay spears across a wide baking sheet.
Step 2
Season your salmon fillets generously with salt and pepper. In a small dish, stir together the ginger paste, brown sugar and remaining tablespoon of olive oil until a paste forms. Brush the tops of the fillets with the paste. Rest the fillets across the bed of asparagus and roast for 15-18 minutes, or until cooked through and desired doneness is achieved.
Step 3
For the fried ‘rice’, heat 1 TBSP of olive oil in a large skillet over medium high heat. Add the riced veggies and saute for 5-7 minutes until soft and golden. Turn off heat and stir in tahini paste until fully incorporated. Season with garlic salt. Serve alongside the roasted salmon and asparagus.