Honey Chili-Garlic Roasted Salmon
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Honey Chili-Garlic Roasted Salmon

Honey Chili-Garlic Roasted Salmon

with Pan-Fried Vegetables

We're practically drooling over this combination of luscious honey-chili-garlic roasted salmon, a juicy pan-fried veggie jumble and fluffy basmati rice. This is one for the (cook)books, folks!

Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

200 g


113 g

Baby Tomatoes

1 tbsp

Garlic Puree

¾ cup

Basmati Rice

1 tsp

Garlic Salt

1 tbsp

Chili-Garlic Sauce

1 tbsp


Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories680 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber4 g
Protein35 g
Cholesterol70 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Small Bowl
Large Non-Stick Pan


Prep and cook rice

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water and 1/2 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Halve tomatoes. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Roast salmon

Meanwhile, combine chili-garlic sauce and honey in a small bowl. Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Spoon honey chili-garlic sauce over top. Roast in the middle of the oven until salmon is cooked through, 10-12 min.**

Start veggies

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.

Finish veggies

Add tomatoes to the pan with zucchini. Cook, stirring occasionally, until tomatoes are slightly blistered, 1-2 min. Remove the pan from heat. Add garlic puree. Season veggies with remaining garlic salt and pepper, then stir to combine.

Finish and serve

Fluff rice with a fork. Add 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper, to taste, and stir to combine.Divide veggies and rice between plates. Top with salmon.Drizzle any remaining sauce from the baking sheet over salmon.