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Honey-Glazed Salmon with Roasted Veggie Salad

You can make an amazing salad if you roast kale, cherry tomatoes, and some hot chili peppers. This side pairs perfectly with some pan-fried and then roasted honey-glazed salmon, with some crunchy almonds on top.
You can make an amazing salad if you roast kale, cherry tomatoes, and some hot chili peppers. This side pairs perfectly with some pan-fried and then roasted honey-glazed salmon, with some crunchy almonds on top.

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Ingredients

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
salt
pepper
1 tablespoon olive oil
1 ½ pounds of salmon, 4 fillets
3 tablespoons of vegetable oil
1 tablespoon honey
¼ cup almond, crushed

Ingredients

Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

399 kcal
Calories
37 g
Protein
24 g
Fat
8 g
Carbohydrates

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Raluca Cristian

I’m Raluca and I just peeled a peach before eating it, and I swear it tasted like the nectar of the gods. When it comes to cooking, I only have one rule: do whatever it takes to turn the whole thing into an enjoyable experience. When I was a little girl, I dreamed of cooking for sailors.

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