Balsamic Glazed Salmon with Roasted Vegetables
25min
35min
3
485
Chef's Note
For the best results, look for center-cut salmon fillets of equal thickness so they cook evenly. You can make your own balsamic glaze by reducing regular balsamic vinegar with a bit of honey, but store-bought works well for drizzling over the finished dish. If you have time, marinate the salmon in a small portion of the glaze for 30 minutes before cooking for even more flavor.
Tags
Ingredients
1.5 pounds salmon fillets
1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic
2 sprigs fresh thyme
1 large red bell pepper
1 large yellow bell pepper
2 medium zucchini
1 medium red onion
1 cup cherry tomatoes
12 ounces baby potatoes
3 tablespoons olive oil
2 tablespoons balsamic glaze
1 sprig fresh rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 whole lemon
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Wash and halve the baby potatoes. Place them in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 4 minutes to partially cook them.
- 3
While the potatoes are cooking, prepare the vegetables: cut the bell peppers into 1-inch chunks, slice the zucchini into 1/2-inch half-moons, cut the red onion into wedges, and leave the cherry tomatoes whole.
- 4
In a large bowl, toss the partially cooked potatoes and all prepared vegetables with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the leaves from 1 sprig of rosemary. Arrange in a single layer on the prepared baking sheet.
- 5
Roast the vegetables for 15 minutes while you prepare the salmon and glaze.
- 6
For the balsamic glaze, combine 1/3 cup of balsamic vinegar, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 3 minced garlic cloves in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until reduced by half and slightly thickened. Remove from heat and add the leaves from 2 sprigs of thyme.
- 7
Pat the salmon fillets dry with paper towels and season both sides with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 8
Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. When hot, place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy.
- 9
Brush the top of the salmon fillets with half of the balsamic glaze mixture.
- 10
After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven and make space in the center for the skillet with the salmon.
- 11
Place the skillet with salmon in the oven alongside the vegetables and continue roasting for 8-10 minutes, until the salmon is just cooked through and the vegetables are tender and caramelized.
- 12
While everything is finishing in the oven, cut the lemon into wedges for serving.
- 13
Remove from the oven, brush the salmon with the remaining glaze, and drizzle the store-bought balsamic glaze over the roasted vegetables.
- 14
Serve each salmon fillet with a portion of the roasted vegetables and a lemon wedge on the side.
Nutrition Information (per serving)
485
38g
32g
22g
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