Description
A 30-minute sheet pan dinner that is so much more than the sum of its parts. The honey-balsamic glaze makes the salmon and veggies sticky-sweet and caramelized.
Ingredients
Scale
- 4 5-ounce salmon filets (halved if you want them more well-done)
- 1 pint cherry tomatoes
- 5 cloves garlic
- 1 shallot
- 1 lemon
- A few sprigs thyme
- Extra-virgin olive oil
- Kosher salt & freshly ground pepper to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- Basil leaves for garnish
Instructions
- Preheat the oven to 400 degrees. Cut each zucchini lengthwise into 4 pieces, then halve crosswise. (if using baby zucchini, just halve each one lengthwise.)
- Peel and roughly chop the garlic, then peel and slice shallot into rings. Slice lemon into thin wheels.
- In a medium bowl, combine zucchini, cherry tomatoes, garlic, shallot, lemon, and thyme. Drizzle with about ¼ cup olive oil, then season generously with salt and pepper. Toss to combine, and pour onto foil-lined baking sheet.
- Bake 15 minutes, then remove from oven and crank up the broiler.
- Combine the balsamic and honey in a small bowl.
- Nestle the salmon filets into the veggies, then drizzle with olive oil and season well with salt and pepper.
- Broil for 3 minutes, then brush with balsamic/honey mixture and pour additional over and around the veggies. Broil for 2-3 more minutes, until salmon is done to your liking.
- Remove from oven, and garnish with fresh basil. Eat and enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: sheet pan dinner
Keywords: balsamic salmon