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Honey-Sriracha Roasted Salmon

Honey-Sriracha Roasted Salmon

with Pan-Fried Vegetables

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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!

Tags:SpicyQuick Prep
Allergens:Fish/PoissonSeafood/Fruit de Mer

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

2 tsp

Sriracha

1 tbsp

Honey

200 g

Zucchini

160 g

Roma Tomato

1 tbsp

Garlic Puree

¾ cup

Basmati Rice

7 g

Parsley

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat22 g
Saturated Fat4.5 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber3 g
Protein35 g
Cholesterol55 mg
Sodium990 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, cut zucchini in half lengthwise, then into 1/2-inch half-moons. Cut tomatoes into 1/4-inch pieces. Roughly chop parsley. 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.

2

While rice cooks, combine sriracha and honey in a small bowl. Pat salmon dry with paper towels, then season with remaining garlic 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.**

3

While salmon roasts, 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. Add garlic puree. Cook, stirring often, until fragrant, 1- 2 min.

4

Remove the pan from heat. Add tomatoes and half the parsley. Season with salt and pepper, then stir to combine.

5

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