Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

One Pan Honey Glazed Salmon with Roasted Vegetables

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PareveFish

This one-pan dinner roasts salmon fillets alongside baby potatoes, Brussels sprouts and carrots, all on a single sheet pan. A quick glaze of honey, soy sauce, garlic and lemon juice caramelizes on the fish as it bakes.

Timing the Vegetables and Fish

The vegetables need a head start, so roast them first and add the salmon partway through. Cut everything to a similar size so it cooks evenly. Brush the glaze on the salmon before it goes into the oven and again halfway through for a deeper, stickier coating. Fillets of even thickness cook at the same rate; very thick fillets need 2 to 3 extra minutes.

Kosher Notes

This dish is pareve: fish, vegetables, honey and oil, with no meat or dairy. Use soy sauce with a reliable hechsher. Many people have the custom of not eating fish together with meat, so if it’s part of a larger Shabbat meal, serve it as its own course on separate plates.

Make-Ahead and Leftovers

The vegetables can be prepped up to 4 hours ahead. Leftovers keep for 2 to 3 days and reheat gently in a 350°F oven. A green salad and bread to soak up the glaze are all you need on the side.

One Pan Honey Glazed Salmon with Roasted Vegetables
This simple one pan dinner combines honey glazed salmon with roasted vegetables for an easy, flavorful kosher meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets 6 oz each, skin removed
  • 3 tablespoons honey
  • 2 tablespoons kosher soy sauce
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the Vegetables
  • 1 pound baby potatoes halved
  • 1 pound Brussels sprouts trimmed and halved
  • 3 large carrots cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme

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Method
 

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and 1 tablespoon olive oil to make the glaze. Set aside.
  3. In a large bowl, toss the halved potatoes, Brussels sprouts, and carrots with 3 tablespoons olive oil, salt, pepper, and thyme until evenly coated.
  4. Spread the vegetables on the prepared sheet pan, leaving space in the center for the salmon fillets.
  5. Season salmon fillets with salt and pepper on both sides. Place them in the center of the pan among the vegetables.
  6. Brush half of the honey glaze over the salmon fillets, reserving the rest for later.
  7. Roast for 10 minutes, then remove from oven and brush the remaining glaze over the salmon.
  8. Continue roasting for 8-12 more minutes, until salmon flakes easily with a fork and vegetables are tender and lightly caramelized.
  9. Let rest for 2-3 minutes before serving. Serve immediately with any pan juices drizzled over the top.

Notes

For best results, choose salmon fillets of even thickness. If your fillets are very thick, add 2-3 extra minutes to cooking time. The vegetables can be prepped up to 4 hours ahead and stored in the refrigerator. Leftovers keep well for 2-3 days in the fridge and can be gently reheated in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 680mg 30%
Dietary Fiber 6g 21%
Total Sugars 18g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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