Description
A one-pan wonder featuring flaky salmon glazed in a sweet and savory honey garlic butter sauce, served alongside crispy potatoes and a creamy, cheesy vegetable medley.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 lb baby potatoes, halved
- 2 tbsp olive oil, divided
- Salt and black pepper to taste
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/3 cup honey
- 3 tbsp soy sauce
- 1 tbsp lemon juice
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on one side of a large oven-safe skillet and roast for 20 minutes until tender and golden.
- Season salmon fillets with salt and pepper. In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in honey, soy sauce, and lemon juice. Simmer for 2-3 minutes until slightly thickened.
- Remove skillet from oven. Push potatoes to one side. Add remaining 1 tbsp olive oil to the empty side and place salmon fillets skin-side down. Pour half of the honey garlic sauce over the salmon. Scatter broccoli florets around the salmon.
- Return skillet to oven and bake for 10-12 minutes, until salmon is cooked through and flakes easily. Sprinkle cheddar and Parmesan cheeses over the broccoli and potatoes during the last 2 minutes of baking until melted.
- Drizzle remaining sauce over the salmon and garnish with fresh parsley. Serve immediately from the skillet.
Notes
You can customize the seasonings to taste.