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Honey Baked Salmon with Fall-Forward Roasted Sweet Vegetables

Honey Baked Salmon with Fall-Forward Roasted Sweet Vegetables

Meal Type

Entree

Cooking Time

1 hour

Yields

4 People

Ingredients

Salmon

  • 2 large fresh salmon fillets

  • ½ cup honey

  • ½ cup black and white sesame seeds

Honey-Roasted Carrots and Brussels Sprouts

  • 12-24 baby carrots, tops trimmed to 2 inches

  • 2 pounds Brussels sprouts, halved

  • 3 tablespoons honey

  • 2 tablespoons balsamic vinegar

  • 3 cloves garlic, minced

  • Kosher salt and freshly ground black pepper, to taste

  • 2 teaspoons olive oil

Preparation

There's no such thing as too many vegetables on your plate. From crispy, oven-roasted Brussels sprouts to sweet, deep-orange carrot slices, we love a vibrant spread — especially when it's paired with our favorite protein-packed fish, salmon.

Perfect for the fall season, this recipe for honey baked salmon with fall-forward roasted sweet vegetables is an absolute delight. Inspired by South Florida chef Dana Manz's creation, it helps that this plate is simple to prepare, too.

Most of the time involved comes from the roasting itself, where you can sit back with a glass of wine and enjoy the fragrant aromas seeping out of your oven. If you're planning to entertain, consider roasting the fish and vegetables as your guests arrive, allowing them to partake in the experience as well.

Honey Baked Salmon with Fall-Forward Roasted Sweet Vegetables

Step 1

Pre-heat oven to 400 degrees. Pour honey into a medium-sized mixing bowl. Coat salmon fillets and top with sesame seeds. Let sit for 25 minutes to allow the honey to infuse into the salmon.

Step 2

Line two baking sheets with parchment paper — one for the salmon and another for the vegetables.

Step 3

Place carrots and Brussels spouts in a single layer onto the prepared baking sheet. Mix honey, balsamic vinegar, remaining olive oil, and garlic, and pour the marinade on top of the vegetables. Season with salt and pepper, to taste. Gently toss to combine.

Step 4

Place vegetable tray inside oven for 45-60 minutes.

Step 5

About 25 minutes after placing vegetables in the oven, move honey-soaked salmon fillets onto the second tray. Place tray inside oven for 12-15 minutes.

Step 6

Remove vegetables and salmon at the same time. Ensure that salmon is fully cooked through and flaky.

Step 7

To plate the salmon, halve each fillet and place a generous portion of vegetables on the side.

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