One Pan Orange Ginger Salmon

Weeknight salmon is a weekly dinner in my house. Some of the reasons why I love making salmon for weeknight dinners are because it doesn’t take very long, it is healthy, and you are satisfied after the meal. Planning weeknight dinners can be hard. This One Pan Orange Ginger Salmon with Brussels Sprouts recipe though is one to make and save for your weeknight dinners.

So, I am going to be honest right now. Brussels sprouts have always been a vegetable I have had trouble enjoying. I love vegetables, but this one specifically has always been low on my veggie love list. I have worked with them in all different kinds of ways and there are a few recipes when I look forward to eating them. This is one of those recipes.

The Brussels sprouts with the rich flavor of the soy orange and ginger is really delicious. Using those 3 ingredients, soy, ginger, and orange zest and juice is something so simple but so powerfully flavorful. The balance of flavors of umami from the soy, the spicy and powerful freshly grated ginger, and the refreshing and zesty acidic tang of the orange really makes this a very flavorful and healthy meal.

I love using fresh ginger with salmon. It compliments the salmon so well. It also goes so well with the vegetables used for this one pan recipe. The refreshing flavor of napa cabbage really isn’t used very much in our cooking. Right now it is in season with citrus fruits and brussels sprouts. This is a great winter to spring weeknight healthy and easy one pan meal.

One Pan Orange Ginger Salmon

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 1.25 lb Wild Caught Salmon
  • 2 cups Brussels Sprouts halved
  • 3 cups Napa Cabbage sliced
  • 2 Scallions minced
  • 1/4 cup Soy Sauce, tamari, or shoyu
  • 4 TBLS Orange Juice
  • 1 TBLS Orange Zest
  • 2 TBLS Freshly Grated Ginger
  • 1 TBLS Toasted Sesame Seeds optional for garnish
  • Salt and pepper to taste


  • 1. Preheat the oven to 400 degrees. 
    2. In a bowl mix together the soy sauce, orange juice and zest, and freshly grated ginger. Mix this together. 
    3. In a separate bowl mix together the napa cabbage and brussles sprouts. Add half of the dressing over the vegetables and mix together. Place the vegetables in the bottom of an oven safe pan. 
    4. Place the salmon on top and pour the remaining dressing over top the salmon. Optional to add more dressing if desired. Season the salmon with some salt and pepper. Top the one pan dish with half of the scallions and pop the dish into the oven to cook for 15 minutes. 
    Garnish with more scallions and toasted sesame seeds and enjoy. 

About the Author

Alexandra Golovac, Health Coach

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