Salmon and vegetables baked in a honey garlic glaze and served over rice.
Author:Dorothy Miller
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Ingredients
Scale
4 (6-oz) salmon fillets, skin-on
1/3 cup honey
1/4 cup low-sodium soy sauce
2 tbsp fresh lemon juice
1 tsp crushed red pepper flakes
3 tbsp extra-virgin olive oil, divided
3 garlic cloves, minced
1 lemon, thinly sliced
2 cups broccoli florets
2 cups baby carrots
1 red bell pepper, sliced
2 cups cooked white rice
Kosher salt and black pepper, to taste
Instructions
Preheat the oven to 400°F. Whisk the honey, soy sauce, lemon juice and red pepper flakes. Season the salmon with salt and pepper.
Heat 2 tbsp oil in a large oven-safe skillet over medium-high heat. Add the salmon skin-side up and cook 2-3 minutes until golden, then flip. Add the garlic, vegetables, lemon slices and honey mixture and toss the vegetables to coat.
Bake 10-12 minutes, until the salmon flakes easily and the sauce thickens. Spoon the glaze over the salmon and serve over rice.
Notes
For crispier vegetables, roast them separately first. Use tamari for a gluten-free version.