Asian Grill Salmon With Orange-Ginger Carrots & Wasabi Potatoes

Bring a touch of elegance to your dinner table through this easy-to-execute sheet pan recipe featuring our succulent Sea Cuisine Asian Grill Salmon fillets served on a fragrant bed of orange-scented carrots and parsnips.

Serves: 2

Prep time: 15 mins

Cook time: 20-25 mins

Ingredients

Preparation

For the Salmon, Carrots and Parsnips

1 package Sea Cuisine Asian Grill Salmon
1 tbsp Vegetable Oil
1 cup Carrots, sliced
1 cup Parsnips, peeled
1 ea Red Onion, sliced
2 tbsp Orange Juice Concentrate
1 tbsp Ginger, minced
1/2 tsp Ground White Pepper

For the Wasabi Potatoes

2 cup Baby Potatoes
1 tbsp Vegetable Oil
1/2 tsp Sesame Oi
1 tbsp Soy Sauce
2 tsp Wasabi Paste
1 tsp Sesame Seeds

Tips from the chef: Cutting your vegetables into 1/2-3/4" thick pieces ensures they cook in approximately the same amount of time as the Salmon.

Preheat your oven to 400°F
Toss the carrots, parsnips and onions in a bowl along with the concentrated OJ, fresh ginger and white pepper
In a small bowl toss the potatoes in the oils, soy sauce, sesame seeds and wasabi.
Place the Salmon fillets onto a parchment lined baking sheet. Add the prepped veggies to the pan surrounding the Salmon. Bake in the preheated oven until the veggies are tender and the Salmon reaches an internal temperature of 155°F.
Divide the vegetables equally between two dinner plates. Top with a fully cooked portion of Salmon and enjoy!