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.
Ingredients
- 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
Prep
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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)
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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)
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Salmon - Rinse and pat dry. Season with some salt and pepper.
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Make lemon-parsley glaze - Combine parsley with honey, lemon zest and lemon juice (portions for the salmon).
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Make
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Heat oven to 400F / 204C degrees.
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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.
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Roast vegetables, stirring halfway through, until tender and golden, 15 to 20 minutes.
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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).
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While salmon and vegetables cook, make aioli. Chop garlic and whisk with mayonnaise, mustard, lemon zest and lemon juice (portions for the aioli).
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If quinoa was made ahead, reheat in the microwave (reserve half for Thursday).
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Serve salmon over quinoa with roasted vegetables on the side. Use aioli as a topping for salmon and a dipping sauce for vegetables. Enjoy!
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