Easy Honey Glazed Salmon with roasted and grilled summer vegetables: a delicious, quick weeknight dinner packed with nutrients and bright summer flavors.
I couldn’t wait to share this honey glazed salmon with summer vegetables. I was on holiday in Moscow and Tuscany for three weeks, which kept me away from the blog. The trip was inspiring and full of new ideas for dishes to try. If you’d like updates, consider subscribing to the newsletter.
After indulging in plenty of pizza and gelato while traveling, I was eager for something lighter and nourishing. This honey glazed salmon with summer vegetables is an ideal choice when you want a fast, healthy dinner — ready in under 30 minutes and full of seasonal flavor. The glaze is simple: honey, mustard and a touch of soy sauce. The vegetable sides are flexible depending on seasonality or what’s in your fridge; I roasted bell peppers and cherry tomatoes and grilled zucchini. I also tossed the remaining glaze with a drizzle of extra virgin olive oil to dress the vegetables — it worked beautifully. If you want a light, satisfying meal tonight, this is one to try.
How to Make Honey Glazed Salmon with Summer Vegetables
Begin by roasting whole bell peppers in a hot oven — they need about 15 minutes. While the peppers roast, whisk the glaze: honey, mustard and soy sauce. Slice the zucchini and heat a grill pan with a little olive oil. When the peppers come out of the oven, place them in an airtight container or a sealed bag for five minutes to loosen their skins for easy peeling. Put cherry tomatoes on the baking tray and brush the salmon fillets with the glaze, then bake the fish for roughly 10 minutes. Grill zucchini slices for 3–4 minutes per side until tender. Peel and slice the roasted peppers. Brush the salmon with the glaze once more and drizzle any remaining glaze over the vegetables. Season everything with salt and freshly ground black pepper, serve with lemon wedges and enjoy.
Honey Glazed Salmon with Summer Veggies
Ingredients
- 2 bell peppers
- 2 tablespoons honey
- 1 tablespoon mustard
- 1 teaspoon soy sauce
- 1 zucchini I used ½ yellow and ½ green zucchini
- 2 salmon fillets about 125 grams or 4.5 oz each
- 2 branches cherry tomatoes
- 2 tablespoons extra virgin olive oil + more to grill
- salt and freshly ground black pepper to taste
- 2 lemon wedges
Instructions
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Preheat the oven to 200 °C (about 390 °F). Roast whole bell peppers for 15 minutes, turning once.
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Prepare the glaze by whisking together honey, mustard and soy sauce. Slice the zucchini and heat a grill pan with a little olive oil. When the peppers are done, place them in an airtight container or plastic bag for 5 minutes to loosen the skins. Arrange cherry tomatoes on the baking tray and coat salmon fillets with the glaze. Bake salmon for about 10 minutes, depending on thickness.
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Grill zucchini slices for about 3–4 minutes per side until tender. Peel and slice the roasted peppers. Brush the baked salmon with the glaze again and drizzle remaining glaze over the vegetables. Season with salt and pepper to taste and serve with lemon wedges. Enjoy!
Nutrition
What’s your go-to summer dinner? Leave a comment below — I love hearing your ideas.
Cheers,
Elena
