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, skin-on(ContainsFish/Poisson, Seafood/Fruit de Mer)
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.
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.**
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.
Remove the pan from heat. Add tomatoes and half the parsley. Season with salt and pepper, then stir to combine.
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.