- 1/4 cup hoisin sauce, 3 TBS fresh lime juice
- 3 TBS olive oil, divided
- 1 TBS minced ginger
- 1tsp minced garlic
- 1/4 tsp cayenne pepper
- 1 cup ¼” inch thick sliced brussels sprouts
- 1 cup ¼” inch thick zucchini or yellow squash
- 1 cup thinly sliced red onion
- Salt & Pepper
- 12- 16 oz. skin-on salmon fillet (about 1 inch thick)
- 1/2 tsp sesame seeds
1. Preheat oven to 375°F. Line sheet pan with parchment paper. Whisk together hoisin sauce, lime juice, 1 1/2 TBS oil, ginger, garlic, and cayenne in a small bowl; set aside.
2. Toss together brussels sprouts, zucchini/squash, onion, salt & pepper, and remaining 1 1/2 TBS oil. Place salmon on prepared sheet pan. Arrange vegetable mixture around salmon. Drizzle 1/3 cup hoisin mixture on salmon and vegetable mixture; reserve remaining hoisin mixture. Sprinkle salmon with sesame seeds.
3. Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16 to 20 minutes. Drizzle 2 TBS reserved hoisin mixture over salmon and vegetables. Serve with remaining hoisin mixture.
