Easy Honey Glazed Salmon Tray Bake With Potatoes
Quick and flavourful, this honey-glazed salmon tray bake combines salmon, potatoes, and veggies with a homemade honey garlic sauce on one sheet pan. Perfect for an easy, healthy weeknight dinner.
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Servings: 4 Servings
Ingredients
- 500 g (1 lb) boneless side of salmon, pat dry with a paper kitchen towel
- 500 g (1 lb) baby new potatoes, sliced in half lengthways
- 1 bunch asparagus, trimmed of the woody end bits
- 4 tablespoons olive oil, divided
- sea salt and pepper to taste
For the honey garlic sauce
- 85 g (⅓ cup) salted butter
- 2 tablespoons honey
- 2 cloves garlic, chopped
- ½ bunch parsley chopped
- 1 lemon
Instructions
- Preheat the Oven: Preheat your oven to 200°C and line a baking tray with non-stick baking paper.
- Prepare the Potatoes: Slice the potatoes in half lengthways and place them on the tray. Pat the salmon dry with a paper towel.
- Arrange and Season: Place the salmon in the middle of the tray. Drizzle the salmon and potatoes with 2 tablespoons of olive oil, and season with sea salt and pepper. Bake for about 18-20 minutes, or until the potatoes are tender and the salmon starts to turn golden at the edges.
- Add Asparagus: After 20 minutes, spread the trimmed asparagus onto the tray. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper.
- Increase Temperature and Bake: Turn the oven up to 250°C. Return the tray to the oven and bake for an additional 10 minutes, or until the salmon is cooked through, the potatoes are golden brown, and the asparagus is slightly charred and tender.
- Prepare the Sauce: While the salmon is baking, melt the butter and honey together in a small pan over medium heat. Add the chopped garlic and cook until fragrant. Stir in the juice of half a lemon and the chopped parsley.
- Finish and Serve: Once the salmon is cooked, remove it from the oven and drizzle with the hot honey garlic sauce. Top the salmon with lemon slices and serve immediately.
Notes
- Dry the Salmon: Pat the salmon dry with a paper towel before baking to ensure it bakes rather than steams.
- Salmon Cooking Temperature: Salmon is cooked when it gently flakes along the white lines on the top of the fillet. This happens at an internal temperature of 62°C.
- Thawing Frozen Salmon: If using frozen salmon, thaw it completely in the refrigerator overnight for even cooking and optimal texture.
- Skin-on vs. Skin-off Salmon: Skin-on salmon adds a layer of texture with crispy skin. Choose skin-off fillets for easier cleanup and less fat.
- Prep Ahead: Chop vegetables and prepare the honey garlic sauce ahead of time to make this recipe quicker on busy nights.
Nutrition
Calories: 587kcal | Carbohydrates: 31g | Protein: 28g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 215mg | Potassium: 1164mg | Fiber: 3g | Sugar: 10g | Vitamin A: 614IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 2mg
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