Today I’m bringing you along on one of my favorite dish in my kitchen for effortless lunches and weekday dinners is the Glazed Honey Salmon with Sweet Potatoes and Salad. Let’s start with the sweet potatoes, shall we? These orange wonders are like the superheroes of the vegetable world – sweet, nutritious, and always up for a good roasting. I mean, who can resist of those caramelised edges and creamy insides? There’s something about this flavor combo mix with glazed honey salmon for some extra protein and omega- 3 fatty acids paired with a colourful fresh side salad to complete the look. Yummy! I’m all in for creating memorable moments around food, and I’m happy to have you along for the ride.
WHAT YOU’LL NEED:
For the Glazed Honey Salmon:
- 2 salmon fillets
- 1/4 cup honey
- 1 clove garlic, minced
- 1 slice lemon
- Oregano/ Parsley
- Celtic Salt and pepper to taste
- 1 tablespoon olive oil for cooking
For the Sweet Potatoes:
- 2 large sweet potatoes,
- 2 tablespoons olive oil
- Celtic Salt and pepper to taste
For the Salad:
- Mixed greens (lettuce, spinach, arugula)
- Avocado
- Mango
- Strawberry
- Chia Seeds/ Sesame Seeds
- Cherry tomatoes, halved
- Onion, thinly sliced
- Balsamic vinaigrette dressing
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Glazed Honey Salmon:
In a small bowl, whisk together honey,lemon, minced garlic, salt, and pepper. Place the salmon fillets in a shallow dish and pour half of the honey glaze over them, allowing them to marinate while you prepare the other components.
3. Roast the Sweet Potatoes:
Add the sweet potatoes with olive oil, salt, and pepper into the microwave for 5 or 10 minutes until soft. Spread them on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until tender and I make sure its slightly caramelised.
4. Cook the Glazed Honey Salmon:
In a skillet over medium-high heat, add olive oil. Remove the salmon fillets from the marinade and cook for 3-4 minutes on each side along with the onions until the salmon is cooked through, brushing with the remaining honey glaze as it cooks. I also like to add the cherry tomatoes to give that extra flavour and place it on top of the sweet potatoes.
5. Assemble the Salad:
In a bowl, combine mixed greens with croutons, avocado halved cherry tomatoes, and thinly sliced red onion. Toss gently and mixed altogether. I love to add the extra fruits with my salad to get that extra vitamin C and extra fruitiness to the salad.
6. Plate and Serve:
Arrange a serving of roasted sweet potatoes on each plate, top with a glazed honey salmon fillet, and serve alongside the fresh salad. If you want to add sauce you can add a mixture of parsley sauce mix to your salmon if you want to get that extra flavour. Then you can drizzle balsamic vinaigrette or your favourite choice of dressing over the salad just before serving. Bon appétit!
OTHER BLOGGING RELATED POSTS YOU SHOULD READ:
- SOURDOUGH TOAST WITH AVOCADO AND EGG
- CHICKEN CROUTONS SALAD
- ROASTED ASPARAGUS WITH TOMATO AND EGG DELIGHT
You can also check out my full video of the recipe with added parsley sauce and home made garlic bread toast.
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