HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Sriracha Roasted Salmon
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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

2 tsp


1 tbsp


200 g


160 g

Roma Tomato

1 tbsp

Garlic Puree

¾ cup

Basmati Rice

7 g


1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


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
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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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.