Honey-Garlic Glazed Salmon with Roasted Spring Vegetables
A simple and flavorful honey-garlic glazed salmon served alongside roasted spring vegetables like asparagus and baby carrots, highlighting seasonal produce and classic cooking techniques.
Overview
This Honey-Garlic Glazed Salmon with Roasted Spring Vegetables is a delightful combination of tender, flaky salmon glazed with a sweet and savory honey-garlic sauce, paired with perfectly roasted asparagus and baby carrots. This dish highlights the freshness of spring produce and balances rich flavors for an easy weeknight dinner.
Why you’ll love it
- Quick and easy to prepare in under 40 minutes.
- Uses simple, fresh ingredients that celebrate spring flavors.
- Gluten-free and packed with protein and veggies.
- Perfectly roasted vegetables with caramelized edges complement the sticky glaze on the salmon.
Ingredient notes
- Salmon fillets: Choose skin-on for better texture and easier handling; fresh or thawed frozen work well.
- Honey-garlic glaze: Combines honey, garlic, soy sauce, and lemon juice for a vibrant, balanced flavor; a gluten-free tamari or coconut aminos can substitute soy sauce if needed.
- Spring vegetables: Asparagus and baby carrots roast quickly and add color and nutrition; you can also add other seasonal veggies like radishes or cherry tomatoes if desired.
- Olive oil: Used to toss vegetables before roasting for even cooking and crisp texture.
Step-by-step
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone baking mat.
Advert
Prepare the vegetables: Trim the woody ends of 300 g asparagus and peel 200 g baby carrots if needed. Toss them with 1 tbsp olive oil, salt, and pepper on the baking sheet in a single layer.
Roast the vegetables in the preheated oven for 15 minutes.
While the vegetables roast, prepare the glaze: In a small bowl, whisk together 3 tbsp honey, 2 minced garlic cloves, 1 tbsp soy sauce (or tamari), and 1 tbsp fresh lemon juice.
Advert
Prepare the salmon: Pat dry 4 salmon fillets (about 150 g each) with skin on. Season lightly with salt and pepper.
After 15 minutes of roasting the vegetables, remove the baking sheet from the oven. Push the vegetables to one side and place the salmon fillets skin-side down on the empty half.
Brush the salmon generously with half the honey-garlic glaze.
Return the baking sheet to the oven and roast everything for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and caramelized.
About 3 minutes before the end, brush the salmon again with the remaining glaze and switch to broil/grill for 2-3 minutes to get a nice glaze finish (optional, watch carefully to avoid burning).
Remove from oven and let rest for 2-3 minutes before serving.
Serving & storage
Serve the salmon fillets alongside the roasted asparagus and baby carrots, garnished with lemon wedges and fresh parsley if desired. This dish pairs well with steamed rice or a light green salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to preserve moisture and texture. Avoid overcooking when reheating.
Food safety: Always ensure salmon reaches an internal temperature of 63°C (145°F) for safe consumption. Use a food thermometer for best results.
Chef tips
- Use a food thermometer to ensure salmon reaches an internal temp of 636C (1456F) for safe consumption.
- To avoid overcooking salmon, check for flakiness at the minimum cooking time and remove when done.
- When broiling the glaze finish, watch the salmon closely to prevent burning due to the sugar content in honey.
- If asparagus spears are thick, consider cutting them in half lengthwise so they roast evenly with the carrots.
Ingredients
- 4salmon fillets, skin-on (about 150 g each)
- 300 gasparagus, trimmed
- 200 gbaby carrots, peeled if needed
- 3 tbsphoney
- 2 clovesgarlic, minced
- 1 tbspsoy sauce (or tamari for gluten-free)
- 1 tbspfresh lemon juice
- 1 tbspolive oil
- to tastesalt and freshly ground black pepper
Equipment
- oven
- baking sheet
- parchment paper or silicone mat
- small bowl
- whisk
- pastry brush
Nutrition per serving
- Calories400
- Protein35 g
- Carbs18 g
- Fat18 g
Step-by-step
Step 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2
Prepare the vegetables: Trim the woody ends of 300 g asparagus and peel 200 g baby carrots if needed. Toss them with 1 tbsp olive oil, salt, and pepper on the baking sheet in a single layer.
Step 3
Roast the vegetables in the preheated oven for 15 minutes.
Step 4
While the vegetables roast, prepare the glaze: In a small bowl, whisk together 3 tbsp honey, 2 minced garlic cloves, 1 tbsp soy sauce (or tamari), and 1 tbsp fresh lemon juice.
Step 5
Prepare the salmon: Pat dry 4 salmon fillets (about 150 g each) with skin on. Season lightly with salt and pepper.
Step 6
After 15 minutes of roasting the vegetables, remove the baking sheet from the oven. Push the vegetables to one side and place the salmon fillets skin-side down on the empty half.
Step 7
Brush the salmon generously with half the honey-garlic glaze.
Step 8
Return the baking sheet to the oven and roast everything for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and caramelized.
Step 9
About 3 minutes before the end, brush the salmon again with the remaining glaze and switch to broil/grill for 2-3 minutes to get a nice glaze finish (optional, watch carefully to avoid burning).
Step 10
Remove from oven and let rest for 2-3 minutes before serving.
Tags
Related recipes
Honey-Mustard Glazed Pork Chops with Roasted Autumn Vegetables
Juicy pork chops glazed with a classic honey-mustard sauce, served alongside a medley of oven-roasted seasonal root vegetables like carrots, parsnips, and sweet potatoes. A comforting, straightforward dish perfect for a weeknight meal in the fall.
Autumn Harvest Chicken Skillet
A comforting skillet meal featuring tender chicken thighs cooked with seasonal butternut squash, Brussels sprouts, and sage, creating a warm and hearty autumn dish. Perfect for weeknight dinners, this recipe uses simple pan-searing and roasting techniques to highlight classic fall flavors.
Roasted Autumn Vegetable and Herb-Crusted Chicken Thighs
Juicy chicken thighs roasted to perfection with a crunchy herb crust, served alongside a medley of seasonal root vegetables. This comforting dish highlights the natural sweetness of fall produce and is perfect for a weeknight dinner.