- 4 (6-ounce) salmon fillets, skin on
- 1/4 cup honey
- 1/4 cup low sodium soy sauce
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound mixed vegetables (e.g. carrots, bell peppers, zucchini, broccoli, and cherry tomatoes)
- 1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
In a medium-sized bowl, whisk together honey, soy sauce, lemon juice, and minced garlic. Set aside.
Prepare the vegetables: wash and cut carrots, bell peppers, and zucchini into 1-inch pieces, and separate broccoli florets. Halve cherry tomatoes. Pat dry with a paper towel.
Spread the mixed vegetables in a single layer on the prepared baking sheet. Drizzle with olive oil, and season with salt and freshly ground black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 15 minutes.
Meanwhile, pat the salmon fillets dry with a paper towel, and season with salt and freshly ground black pepper.
After 15 minutes, remove the baking sheet from the oven, and carefully place the salmon fillets skin-side-down among the partially roasted vegetables. Brush the salmon fillets generously with the honey garlic sauce.
Return the baking sheet to the oven and roast for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and let the salmon and vegetables rest for a few minutes. Drizzle any remaining honey garlic sauce over the top, if desired.
To serve, transfer the salmon fillets and vegetables to individual plates. Garnish with chopped fresh parsley. Enjoy your Honey Garlic Glazed Salmon with Roasted Vegetables!