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Honey-Sriracha Roasted Double Salmon
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Honey-Sriracha Roasted Double Salmon

Honey-Sriracha Roasted Double Salmon

with Pan-Fried Vegetables

We're practically drooling over this combination of luscious honey-sriracha 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


serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

2 tsp


1 tbsp


200 g


113 g

Baby Tomatoes

1 tbsp

Garlic Puree

¾ cup

Basmati Rice

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories853 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate75 g
Sugar11 g
Dietary Fiber4 g
Protein61 g
Cholesterol115 mg
Sodium1050 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 sriracha 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-sriracha 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 slightly blistered, 1-2 min. Remove the pan from heat. Add garlic puree. Season with remaining garlic salt and pepper, then stir to combine.

Finish and serve

Fluff rice with a fork, then season with salt and pepper, to taste. Divide veggies and rice between plates. Top with honey-sriracha roasted salmon. Drizzle any remaining sauce from the baking sheet over salmon.