Here’s a full, colorful, and restaurant-style recipe for Honey-Glazed Salmon with Baby Potatoes, Carrots & Broccoli—sweet, savory, and perfectly balanced. 🍯🐟🥦🥕
Honey-Glazed Salmon with Veggies
Serves 2–3
Ingredients
For the Salmon:
- 2 salmon fillets (6–8 oz each)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp Dijon mustard (optional)
- Salt and pepper, to taste
- 1/2 tsp garlic powder
For the Vegetables:
- 12–15 baby potatoes, halved
- 2 medium carrots, sliced into sticks or rounds
- 1 cup broccoli florets
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried thyme or rosemary
Instructions
- Prep the veggies:
- Preheat oven to 400°F (200°C).
- Toss baby potatoes and carrots with olive oil, salt, pepper, and thyme. Spread on a baking sheet.
- Roast for 15 minutes.
- Prepare the salmon glaze:
- In a small bowl, whisk together honey, soy sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper.
- Add salmon and broccoli:
- After the veggies have roasted 15 minutes, make space on the sheet and place salmon fillets. Brush generously with the honey glaze.
- Scatter broccoli florets around the salmon.
- Roast another 12–15 minutes, or until salmon is cooked through (145°F / 63°C internally) and vegetables are tender.
- Serve:
- Plate the salmon with roasted baby potatoes, carrots, and broccoli.
- Drizzle any leftover glaze from the pan over the salmon for extra sweetness.
✅ Pro tips:
- For extra crispiness, broil for the last 2 minutes.
- You can add a squeeze of fresh lemon over the top for brightness.
- Swap broccoli for green beans or asparagus if preferred.
If you want, I can create a one-pan, sheet-pan meal version where everything cooks together in under 30 minutes for minimal cleanup and maximum flavor.
Do you want me to do that?
