We're practically drooling over this luscious honey-sriracha roasted salmon with a juicy pan-fried veggie jumble and fluffy basmati rice. This is one for the (cook)books folks!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While the water comes to a boil, cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Halve tomatoes. Roughly chop the parsley. Peel, then mince or grate the garlic. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Mix together the sriracha and honey in a small bowl. Pat the salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a parchment-lined baking sheet. Spoon sriracha honey sauce over top. Bake in the middle of the oven, until salmon is cooked through, 10-12 min.**
While the salmon roasts, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add the garlic. Cook, stirring often, until fragrant, 1- 2 min.
Remove pan from heat. Add the tomatoes and parsley to the pan. Season with salt and pepper. Stir to combine, then set aside.
Fluff the rice with a fork, then season with salt. Divide the veggies and rice between plates. Top with the sriracha roasted salmon. Drizzle any remaining liquid from the baking sheet over the salmon.