Honey Glazed Salmon with Summer Veggies
User Reviews
5
-
Cook Time
30 mins
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Total Time
30 mins
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Servings
2
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Calories
508 kcal
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Course
Main Course
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Cuisine
European
Honey Glazed Salmon with Summer Veggies
Description
The recipe begins by roasting whole bell peppers at high heat to soften their skins, followed by cooling to facilitate peeling. Meanwhile, a glaze made from honey, mustard, and soy sauce is whisked together and generously brushed on salmon fillets. Cherry tomatoes are placed on the baking tray for roasting alongside the salmon, imparting a natural sweetness as they cook. Zucchini is sliced and grilled separately in olive oil until tender with grill marks.
After peeling the roasted peppers, the salmon receives an additional coating of glaze before serving with the warm vegetables. The seasoning with salt, freshly ground black pepper, and a further drizzle of glaze complements the natural flavors without overpowering them. Lemon wedges provide a fresh acidic counterpoint to the glaze and vegetables.
The dish combines cooking techniques—roasting and grilling—to develop varied textures and flavors within a light, balanced meal, highlighting summer produce with a sweet-savory salmon centerpiece.
Ingredients
- 2 bell pepper
- 2 tablespoons honey
- 1 tablespoon mustard
- 1 teaspoon soy sauce
- 1 zucchini I used 1/2 yellow and 1/2 green zucchini
- 2 salmon about 125 grams or 4.5 oz each, fillets
- 2 cherry tomatoes on branches
- 2 tablespoons extra virgin olive oil plus more to grill
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 2 lemon wedges
Instructions
- Preheat the oven to 200 °C or 390 °F. Roast the whole bell peppers for 15 minutes, turning once.
- Meanwhile, prepare the glaze. Whisk together mustard, honey and soy sauce. Slice zucchini and heat a grill pan with a lug of olive oil. When the bell peppers are done, put them into an airtight container or a plastic bag for 5 minutes. It will make it easier to peel them. Put the cherry tomatoes on the baking tray and coat the salmon fillets with the glaze. Bake for about 10 minutes.
- Meanwhile, grill zucchini slices from both sides until tender, about 3-4 minutes per side. Peel the bell peppers. Coat the baked salmon with the glaze again and drizzle the rest of it over the veggies. Season with salt and freshly ground pepper to taste. Serve with lemon wedges. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Fat | 31g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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