Ingredients
- 4 salmon fillets, about 6 ounces each
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 3 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 medium zucchini, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 cup broccoli florets
- 2 tablespoons chopped fresh parsley
Execution
Preheat the Oven: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it.
Prepare the Vegetables: Add the zucchini, red bell pepper, yellow bell pepper, red onion, and broccoli to the baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon kosher salt and the black pepper. Toss well and spread into an even layer.
Start Roasting the Vegetables: Roast the vegetables for about 10 minutes so they begin softening before the salmon is added.
Make the Honey Garlic Glaze: In a small bowl, whisk together the honey, soy sauce, minced garlic, lemon juice, lemon zest, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon kosher salt.
Prepare the Salmon: Pat the salmon fillets dry with paper towels. Remove the baking sheet from the oven, move the vegetables aside slightly, and place the salmon fillets on the pan skin-side down if using skin-on salmon.
Glaze the Salmon: Brush about two-thirds of the honey garlic mixture generously over the tops and sides of the salmon fillets. Toss the vegetables lightly so they pick up some of the glaze from the pan.
Roast the Salmon and Vegetables: Return the sheet pan to the oven and roast for about 10–12 minutes, depending on the thickness of the salmon. The fish should flake easily with a fork and reach about 145°F at the thickest point, while the vegetables should be tender and lightly browned.
Add the Final Glaze: During the last 2–3 minutes of cooking, brush the remaining honey garlic glaze over the salmon. Watch closely because the honey can caramelize quickly at high heat.
Finish with Parsley: Remove the pan from the oven and sprinkle the chopped parsley over the salmon and vegetables. Let the salmon rest for about 2 minutes before serving.
Serve: Divide the Honey Garlic Salmon and roasted vegetables among four plates. Serve as is or pair with rice, quinoa, couscous, or roasted potatoes for a complete dinner.
Additional tips
- Cut the vegetables into similar-sized pieces so they roast evenly.
- Add the salmon after the vegetables have had a head start so everything finishes cooking at about the same time.
- Do not apply all of the honey glaze too early because the sugars can darken or burn before the salmon is fully cooked.
- Skin-on salmon works well for this recipe because the skin helps protect the fish from drying out during roasting.
- For a little heat, add a small pinch of red pepper flakes to the honey garlic glaze.
