How To Make Root Vegetable and Balsamic Glazed Salmon Recipe
Tender salmon fillets glazed with a sweet and tangy balsamic sauce, served on a bed of delicious root vegetables.
Serves:
Ingredients
- 4 salmon fillets
- 2 sweet potatoes, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt and pepper
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
Instructions
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Preheat oven to 400°F.
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Toss sweet potatoes, parsnips, carrots, and onion with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 25-30 minutes, until tender and golden.
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In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard.
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Heat a non-stick skillet over medium-high heat.
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Season salmon fillets with salt and pepper, then place them in the skillet, skin-side down. Cook for 3-4 minutes or until the skin starts to crisp up.
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Flip the salmon fillets over and brush the balsamic glaze over them. Cook for 1-2 minutes or until cooked through.
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Divide the roasted vegetables onto plates and top with the salmon fillets. Drizzle with any remaining glaze and serve.
Nutrition
- Calories : 412kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 87mg
- Sodium : 234mg
- Total Carbohydrates : 30g
- Dietary Fiber : 5g
- Sugar : 17g
- Protein : 30g
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