Ingredients Needed for Honey-Glazed Salmon with Roasted Veggie Salad
2 ounces of kale, chopped
3 ounces of cherry tomato, halved
1 red chili, sliced
1 green chili, sliced
1 red onion, cut into rings
1 tablespoon olive oil
1 ½ pounds of salmon, 4 fillets
3 tablespoons of vegetable oil
1 tablespoon honey
¼ cup almond, crushed
How to Cook Honey-Glazed Salmon with Roasted Veggie Salad
- Add the kale, cherry tomatoes, red and green chili peppers, and red onion to a bowl. Season with salt and pepper, then drizzle olive oil. Toss everything. Preheat the oven to 380⁰F/190⁰C.
- Line a baking tray with parchment paper, then spread the salad on it in an even layer. Move the tray to the oven and roast for 10 minutes.
- Meanwhile, heat the vegetable oil in a skillet and lay the salmon fillets in it, skin-side down. Season the fish with salt and pepper.
Make sure you remove the fish from the refrigerator about 15 to 20 minutes before start cooking it, in order to bring it to room temperature. Cook the fillets for about 2 minutes, until the skin is crispy. Flip the fillets over and cook for 1 more minute.
- Remove the tray from the oven and add the salmon fillets on it, skin-side up. Coat the crispy skin of the fillets with honey, then sprinkle crushed almonds over them. Return them to the oven and bake for 10 more minutes at 380⁰F/190⁰C.