Description
This healthy and flavorful dinner features tender salmon fillets coated in a sweet and tangy glaze, paired with perfectly roasted seasonal vegetables. A balanced and satisfying meal that’s both nutritious and easy to prepare.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar or lemon juice
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 lb broccoli florets
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 tbsp olive oil (for vegetables)
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together honey, Dijon mustard, soy sauce, apple cider vinegar, and garlic to make the glaze.
- Place the salmon fillets on one side of the baking sheet. Brush the glaze generously over the salmon.
- In a separate bowl, toss the broccoli, carrots, and bell pepper with olive oil, salt, and pepper.
- Spread the vegetables on the other side of the baking sheet in a single layer.
- Bake for 15–18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly crisp.
- Optional: broil for the last 2 minutes for caramelized glaze and extra roasted texture.
- Garnish with chopped parsley or dill and serve warm.
Notes
- Use maple syrup instead of honey for a refined sugar-free option.
- Salmon is done when it reaches an internal temperature of 145°F (63°C).
- Swap in seasonal vegetables like zucchini, asparagus, or sweet potatoes.
- Leftovers make a great next-day lunch over salad or rice.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 420
- Sugar: 9g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg