Balsamic Glazed Salmon with Roasted Vegetables
This Balsamic Glazed Salmon with Roasted Vegetables is a delicious and nutritious dinner option. The salmon is marinated in a tangy balsamic glaze and roasted to perfection alongside a medley of colorful vegetables. It's a simple yet elegant meal that's sure to impress.
Equipment
- Shallow dish for marinating salmon
- Baking sheet for roasting salmon and vegetables
- Large bowl for mixing vegetables
- Knife and cutting board for slicing vegetables
- Whisk for mixing marinade
- Measuring spoons
Ingredients
- 4 salmon fillets
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound baby potatoes halved
- 1 bunch of asparagus trimmed
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced
- Olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, honey, minced garlic, dried basil, dried oregano, salt, and pepper.
- Place salmon fillets in a shallow dish and pour the marinade over them. Marinate in the refrigerator for at least 15 minutes.
- In a large bowl, combine halved baby potatoes, trimmed asparagus, sliced red and yellow bell peppers, and sliced red onion. Drizzle with olive oil, salt, and pepper, and toss to coat.
- Spread the vegetables on a baking sheet in an even layer.
- Remove salmon fillets from the marinade and place them on top of the vegetables.
- Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender, flipping the salmon halfway through cooking.
- Remove from the oven and let it rest for a few minutes.
- Garnish with chopped fresh parsley before serving.
Notes
- You can use any combination of your favorite vegetables for this recipe.
- Make sure to check the internal temperature of the salmon with a meat thermometer to ensure it has reached 145°F (63°C) before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.