Yuzu-Orange Glazed Salmon with Roasted Vegetables
Fast & Easy

Yuzu-Orange Glazed Salmon

with Roasted Vegetables

35 MIN
2 Servings
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From the Test Kitchen

Yuzu kosho is a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from yuzu—a tart, fragrant citrus fruit grown in East Asia. In this dish, we're mixing it with orange marmalade as a tangy topper for flaky trout fillets, served alongside honey-sambal roasted vegetables.
11 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

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600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Yuzu-Orange Glazed Salmon with Roasted Vegetables
Title
  • 2 Skin-On Salmon Fillets
  • 1 lb Sweet Potatoes
  • 1 Red Onion
  • 6 oz Asparagus
  • 2 Tbsps Orange Marmalade
  • 1 Tbsp Yuzu Kosho
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Coconut Aminos (Seasoning Sauce)
  • 2 tsps Honey
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F.. Wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the sweet potatoes. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the yuzu kosho, orange marmalade, and 1/4 cup of water.

Roast the vegetables
2 Roast the vegetables

Transfer the onion wedges and diced sweet potatoes to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned asparagus to the other side of the sheet pan of partially roasted vegetables. Return to the oven and roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook & glaze the fish
3 Cook & glaze the fish

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat.

Make the sauce & serve your dish
4 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the coconut aminos, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Evenly top the roasted vegetables with the sauce; carefully toss to coat. Taste, then season with salt and pepper if desired. Serve the glazed fish (including any glaze from the pan) with the finished vegetables. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F.. Wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the sweet potatoes. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the yuzu kosho, orange marmalade, and 1/4 cup of water.

2 Roast the vegetables

Transfer the onion wedges and diced sweet potatoes to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned asparagus to the other side of the sheet pan of partially roasted vegetables. Return to the oven and roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook & glaze the fish
3 Cook & glaze the fish

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat.

4 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the coconut aminos, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Evenly top the roasted vegetables with the sauce; carefully toss to coat. Taste, then season with salt and pepper if desired. Serve the glazed fish (including any glaze from the pan) with the finished vegetables. Garnish with the sesame seeds. Enjoy!

Make the sauce & serve your dish
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