Honey-glazed salmon with roasted vegetables
- 1 teaspoon runny honey
- 1 tablespoon reduced-salt tamari
- ½ teaspoon sesame oil
- ½ teaspoon sesame seeds
- 125g skinless salmon fillet
- ½ red capsicum, finely sliced
- 1 courgette, sliced lengthways
- olive oil spray
- coriandercilantroX leaves, to garnish
- ½ pack ready to heat jasmine rice, heated
- lime wedges, to serve
1 Heat the oven to 200°C/fan 180°C/gas 6. Combine the honey, tamari, sesame oil and sesame seeds in a small shallow bowl. Add the salmon and toss to coat. Set aside for 10 min to marinate.
2 Meanwhile, line a baking tray with non-stick baking paper. Scatter the capsicum and courgette slices over the base and spray lightly with olive oil. Top with the salmon and drizzle over the marinade. Bake for 12–15 min.
3 Transfer the salmon and vegetables to a plate, garnish with coriander leaves and serve with the rice and lime wedges.
Scale up the ingredients if there are more of you. Or, if it’s a solo supper, make double and refrigerate half to eat the next day as a salad, adding a handful of rocket.
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 4.4g
Dietary fibre 4.3g
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