Honey Glazed Salmon with Summer Veggies

Easy Honey Glazed Salmon with roasted and grilled summer vegetables: Delicious and quick weeknight dinner full of nutrients and summer flavors.
Course Main Course
Cuisine European
Cook Time 30 minutes
Total Time 30 minutes
Servings 2
Calories 508kcal
Author Elena Szeliga


  • 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


  • 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!


Calories: 508kcal | Fat: 31g