Sheet-Pan Orange-Ginger Salmon with Roasted Snap Peas & Baby Carrots
This vibrant slow-cooker salmon recipe features flaky fish infused with orange and ginger, paired with sweet baby carrots and crisp snap peas. A perfect one-pot, gluten-free meal that's both healthy and hassle-free.
- 4 pieces (5 oz each) salmon fillets, skinless
- 2 cups snap peas, trimmed
- 2 cups baby carrots
- 0.5 cup fresh orange juice
- 1 tbsp orange zest
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp gluten-free soy sauce or tamari
- 1 tbsp honey
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro or parsley, for garnish
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Instructions
In the slow cooker, whisk together orange juice, orange zest, ginger, garlic, gluten-free soy sauce, honey, olive oil, salt, and pepper.
⏱️ 2 minutesAdd baby carrots and snap peas to the slow cooker, tossing to coat in the sauce.
⏱️ 1 minuteNestle the salmon fillets on top of the vegetables and spoon some sauce over each fillet.
⏱️ 1 minuteCover and cook on LOW for 2.5 to 3 hours, or until the salmon flakes easily with a fork and vegetables are tender.
⏱️ 150 minutes 🌡️ LOW (slow cooker)Carefully remove salmon and vegetables. Garnish with fresh cilantro or parsley before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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