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Orange-Ginger Roasted Salmon
spiced carrot, beet, and kale slaw

Active: 25 min Total: 35 min
This orange-ginger sauce perfectly coats and flavors salmon and our carrot, beet, and kale slaw for a colorful, healthy, and tasty weeknight dinner!
Smarts: Try to find efficiencies by using sauces on both proteins and vegetables.


Orange-Ginger Roasted Salmon:
  • Salmon - 1 1/4 lb
  • Homemade orange-ginger sauce - 1/4 cup
Carrot, Beet, and Kale Slaw:
  • Carrots - 2 , grated
  • Beets, medium - 2 , grated
  • Kale - 4 leaves , sliced thinly
  • Raisins - 1/2 cup
  • Homemade orange-ginger sauce - 1/4 cup
  • Coriander - 3/4 tsp
  • Cumin - 3/4 tsp
  • Pistachios, shelled - 1/2 cup
Orange-Ginger Sauce:
  • Ginger - 1 inch , grated
  • Garlic - 2 cloves , minced
  • Lemons - 1/2 , zest of and then sliced into wedges
  • Orange juice - 3/4 cup
  • Balsamic vinegar - 2 Tbsp
  • Honey - 2 Tbsp


  1. Make sauce - Grate ginger, mince garlic, and zest lemon. Combine in a small saucepan with orange juice, balsamic vinegar, and honey. Bring to a boil and simmer until reduced by 1/3. (Cane be done up to 3 days ahead)
  2. Carrots / Beets / Kale - Prep as directed. For the beets, just slice off both ends and peel with a peeler before grating on a box grater or in the food processor. (Can be done up to 3 days ahead)
  3. Marinate slaw - Toss carrots, beets, kale, and raisins with slaw’s portion of orange-ginger sauce, coriander, cumin, and some salt and pepper. Cover and refrigerate until ready to serve.
  4. Salmon - Rinse and pat dry. Place onto a sheet pan lined with parchment or foil. Sprinkle with salt and pepper and pour on orange-ginger sauce.

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  1. Heat oven to 400F / 204C degrees.
  2. Bake salmon for 12 to 18 minutes, depending on thickness of fillets and desired level of doneness.
  3. Optional step: Toast pistachios in the oven (with salmon) for 4 to 6 minutes to bring out their nuttiness.
  4. Add pistachios to slaw.
  5. Enjoy salmon with rest of the orange-ginger sauce and carrot, beet, and kale slaw. Slice zested lemon into wedges and serve with salmon.



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