Roasted Salmon with Lemon Herb Glaze
with quinoa / aioli / roasted vegetable sticks
A simple sweet and sour glaze infuses salmon with flavor and helps it retain moisture while cooking. This meal is as packed with flavor as it is with nutrient-rich veggies.
- Parsley - 1 Tbsp, chopped
- Salmon - 1 lb
- Honey - 2 tsp
- Lemon zest - 1 tsp
- Lemon juice - 2 tsp
- Oil, cooking - 1 Tbsp
- Carrots - 8 oz, peeled and cut into sticks
- Rutabagas - 12 oz, peeled and cut into sticks (sub turnips)
- Parsnips - 12 oz, peeled and cut into sticks
- Oil, olive - 1 Tbsp
- Cumin - 1/2 tsp
- Paprika - 1/2 tsp
- Quinoa, uncooked - 1 1/2 cups
- Stock, any type - 3 cups
- Garlic - 1 clove, chopped
- Mayonnaise - 1/4 cup
- Mustard, Dijon - 1 tsp
- Lemon zest - 1/2 tsp
- Lemon juice - 2 tsp
- Cook quinoa - (Makes enough for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Carrots / Rutabagas / Parsnips / Parsley - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Combine carrots, rutabagas and parsnips. Store parsley in a separate container. (Can be done up to 5 days ahead)
- Salmon - Rinse and pat dry. Season with some salt and pepper.
- Make lemon-parsley glaze - Combine parsley with honey, lemon zest and lemon juice (portions for the salmon).
- Heat oven to 400F / 204C degrees.
- Spread rutabagas, parsnips and carrots out on a sheet pan. Drizzle with olive oil. Sprinkle with cumin, paprika and some salt. Toss everything to combine.
- Roast vegetables, stirring halfway through, until tender and golden, 15 to 20 minutes.
- While vegetables roast, heat an oven-safe skillet over medium-high heat. Add cooking oil and then salmon, skin-side up. Sear for 3 minutes and then flip. Drizzle lemon-parsley glaze over top and transfer to oven. Cook until salmon flakes easily with a fork, 6 to 12 minutes (depending on thickness).
- While salmon and vegetables cook, make aioli. Chop garlic and whisk with mayonnaise, mustard, lemon zest and lemon juice (portions for the aioli).
- If quinoa was made ahead, reheat in the microwave (reserve half for Thursday).
- Serve salmon over quinoa with roasted vegetables on the side. Use aioli as a topping for salmon and a dipping sauce for vegetables. Enjoy!
Made the salmon, cauliflower rice and aioli. Everything was delicious! Sprinkled some fresh parsley on the rice. Aioli would be yummy on a fish sandwich too0 Helpful
And I don't even like fish0 Helpful
My salmon turned out a bit over cooked and I did the lower amount of time in the oven. Might just finish in the stove next time. Nice meal overall.0 Helpful
Best glaze for a salmon! I usually struggle with the fishy taste, but these were perfect0 Helpful
Sous-vided the salmon with the sauce. Delicious.0 Helpful
This was perfectly fine, I've just had such amazing recipes on Cooksmarts that the ratings system gets skewed! It's a nice easy way to cook salmon. I agree with some other posters that the roasted vegetables needed a little something more, even with the aioli0 Helpful