Honey-Sriracha Roasted Salmon
with Pan-Fried Vegetables
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.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
2 tsp
Sriracha
1 tbsp
Honey
200 g
Zucchini
113 g
Baby Tomatoes
1 tbsp
Garlic Puree
¾ cup
Basmati Rice
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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, cut zucchini in half lengthwise, then 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.
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. Spoon honey-sriracha sauce over top. Bake in the middle of the oven until salmon is cooked through, 10-12 min.**
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.
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.
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.
