Easy Honey Glazed Salmon with roasted and grilled summer vegetables: Delicious and quick weeknight dinner full of nutrients and summer flavors.
I was eating a lot of delicious but not always healthy food (countless ice cream and pizza in Italy) while being on holidays, so I’m craving something healthy now when I’m back home.
This honey glazed salmon with summer vegetables is a great choice if you need a quick delicious and healthy dinner. It’s ready in less than 30 minutes and it’s full of nutrients and summer flavors. The glaze contains only three ingredients: honey, mustard and a bit of soy sauce. You can vary the vegetables that are served as a side dish according to the season or to what you have in your fridge. I’ve chosen roasted bell peppers and cherry tomatoes and grilled zucchini. I used the rest of the glaze as a dressing for the vegetables with a drizzle of extra virgin olive oil and it was very delicious. If you are keen to keep things light, make it for dinner tonight. There is nothing easier than that!
How to Make Honey Glazed Salmon with Summer Vegetables
Start by roasting bell peppers in the oven. They will take no more than 15 minutes. 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 in 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. Check the recipe below for more details:
Honey Glazed Salmon with Summer Veggies
Ingredients
- 2 bell peppers
- 2 tablespoons honey
- 1 tablespoon mustard
- 1 teaspoon soy sauce
- 1 zucchini I used 1/2 yellow and 1/2 green zucchini
- 2 salmon fillets about 125 grams or 4.5 oz each
- 2 branches cherry tomatoes
- 2 tablespoons extra virgin olive oil + more to grill
- salt and freshly ground black pepper 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
What is your go-to summer dinner? Leave a comment below!
Cheers,
Elena
