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- 4 salmon fillets (about 6 ounces each) - 2 tablespoons honey - 2 tablespoons soy sauce (or coconut aminos for gluten-free) - 1 tablespoon Dijon mustard - 1 tablespoon olive oil - 1 teaspoon minced garlic - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro (for garnish) I love using quality ingredients for this dish. Salmon is packed with healthy fats and protein. The marinade brings a sweet and savory taste. Honey adds a nice touch. Soy sauce or coconut aminos gives it depth. Dijon mustard gives a slight kick. Fresh garlic and ginger add warmth and flavor. For the veggies, I choose bright colors. Broccoli florets give crunch. Red bell pepper adds sweetness. Snap peas bring a crisp bite. These veggies balance the richness of the salmon. I often sprinkle sesame seeds and fresh cilantro on top. They enhance the look and taste. It’s a feast for the eyes and the palate. - Preheat the oven to 400°F (200°C). - Line a large baking sheet with parchment paper. Start by heating your oven. This step is key. A hot oven helps the salmon cook evenly. The parchment paper keeps the salmon from sticking. It also makes cleanup quick. - Whisk together honey, soy sauce, Dijon mustard, olive oil, minced garlic, grated ginger, salt, and pepper. Next, grab a bowl and whisk the honey and soy sauce. Add Dijon mustard and olive oil. Then, mix in minced garlic and grated ginger. This glaze gives the salmon a sweet and savory flavor. Adjust salt and pepper to your taste. Make sure it's smooth and well-mixed. - Position salmon fillets and brush with honey glaze. - Toss and arrange vegetables around the salmon. Place the salmon fillets skin-side down on the baking sheet. Use a brush to coat each fillet with the honey glaze. This adds flavor and helps it caramelize. Now, take your veggies. Toss the broccoli, red bell pepper, and snap peas in a bowl with a bit of olive oil, salt, and pepper. Then, spread them around the salmon on the baking sheet. - Bake for 15-20 minutes until salmon is cooked through and vegetables are tender-crisp. Now it's time to bake. Place the baking sheet in the oven. Bake for about 15 to 20 minutes. The salmon should flake easily with a fork when done. The veggies should be tender but still have a slight crunch. This balance makes the dish exciting and fresh. To make the honey glaze just right, you can change the flavor. If you want it sweeter, add more honey. For a saltier taste, add a bit more soy sauce. Mix well until it’s smooth. This glaze adds a rich flavor to the salmon. You can also try using coconut aminos if you need a gluten-free option. Cut your vegetables into similar sizes. This helps them cook evenly. For the broccoli, keep the florets small. Slice the red bell pepper into thin strips. Snap peas can stay whole. This way, all veggies will roast perfectly. Uniform cuts also make your dish look more appealing on the plate. Pair your salmon and veggies with some rice or quinoa. These sides soak up the honey glaze well. A light salad is also a great choice. It adds freshness and crunch to your meal. You can even serve it with a tangy yogurt sauce for extra flavor. Enjoy your tasty dish! {{image_2}} You can change the salmon to fit your taste. Try chicken, tofu, or shrimp instead. Each protein works well with the honey glaze. For chicken, use boneless thighs or breasts. Cook it until the internal temperature hits 165°F (75°C). If you're using tofu, choose firm or extra-firm. Press it to remove extra water, then marinate it. For shrimp, peel and de-vein them. Cook shrimp until they turn pink and opaque. Switch up the veggies based on what is fresh. In spring, try asparagus, peas, or baby carrots. For summer, use zucchini, bell peppers, or cherry tomatoes. Fall brings great options like Brussels sprouts, sweet potatoes, or butternut squash. In winter, consider root vegetables like carrots, parsnips, or beets. Each season offers flavors that can change your dish. You don’t have to stick to the honey glaze. Try teriyaki sauce for a sweet and savory mix. For a zesty flavor, go with a lemon herb marinade. Combine olive oil, lemon juice, and herbs like thyme or rosemary. If you like heat, use a spicy marinade. Blend chili sauce with honey for a kick. Each option can give you a new taste experience. Store your leftovers in an airtight container. This keeps your salmon and veggies fresh. You can refrigerate them for up to three days. Make sure the dish cools down first. This helps prevent moisture loss. Label the container with the date. This way, you will know when to eat them. To freeze, wrap the leftovers tightly in plastic wrap. Then place them in a freezer-safe bag. Try to remove as much air as possible. This keeps the food from freezer burn. You can freeze the meal for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat your salmon and veggies in the oven. Set the temperature to 350°F (175°C). Place them in a baking dish, and cover with foil. This helps keep the food moist. Heat for about 15 minutes or until warm. You can also use a microwave. Heat in short bursts, stirring in between. This way, you won’t overcook the salmon. Enjoy your meal just like fresh! To cook salmon in the oven, it usually takes about 15-20 minutes at 400°F (200°C). The salmon should cook until it flakes easily with a fork. Thicker fillets may need a little more time. Use a meat thermometer to check if the center reaches 145°F (63°C). This helps ensure the salmon is safe to eat. Yes, you can prepare this dish ahead of time. You can marinate the salmon and chop the veggies a day before. Store them in the fridge until you are ready to cook. This saves time and helps flavors mix well. Just remember to take them out of the fridge about 20 minutes before baking. This helps them cook evenly. For a complete meal, serve honey glazed salmon with rice or quinoa. These grains soak up the glaze well. You can also add a fresh salad or roasted potatoes for extra flavor. Steamed asparagus or green beans make great sides too. They balance the sweetness of the glaze and add color to your plate. This blog post covered how to make a tasty honey-glazed salmon dish. You learned the key ingredients, from salmon to fresh veggies, and got easy step-by-step instructions. We also shared tips for perfecting your glaze and ensuring even cooking. Plus, you discovered variations if you want to swap proteins or change veggies. Cooking is fun and this dish is a great way to start. I hope you enjoy making it!

Sheet Pan Honey Glazed Salmon & Veggies

Elevate your dinner game with this delicious Sheet Pan Honey Glazed Salmon & Veggies recipe! This easy dish features tender salmon fillets drizzled with a sweet and savory honey glaze, paired with vibrant veggies like broccoli, bell peppers, and snap peas. Perfect for busy weeknights, this meal is not only quick to prepare but also packed with flavor. Click through to discover the full recipe and impress your family tonight!
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Ingredients
  

4 salmon fillets (about 6 ounces each)

2 tablespoons honey

2 tablespoons soy sauce (or coconut aminos for gluten-free)

1 tablespoon Dijon mustard

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon fresh ginger, grated

Salt and pepper to taste

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 tablespoon sesame seeds (for garnish)

Fresh cilantro (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a small bowl, whisk together honey, soy sauce, Dijon mustard, olive oil, minced garlic, grated ginger, salt, and pepper until smooth.

      Place the salmon fillets skin-side down on the prepared baking sheet. Brush the honey glaze generously over each fillet.

        In a separate bowl, toss the broccoli florets, sliced red bell pepper, and snap peas with a drizzle of olive oil, salt, and pepper to taste.

          Arrange the seasoned vegetables around the salmon on the baking sheet.

            Bake in the oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.

              Once out of the oven, sprinkle sesame seeds and fresh cilantro over the salmon and vegetables for added flavor and a pop of color.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4