Honey-glazed salmon with roasted vegetables

Photographer: Mark O'Meara

This sticky glazed salmon and roasted veg recipe takes just 15 minutes to cook, is gluten and dairy free and can easily be scaled up to feed a hungry family.

Serves: 1

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 teaspoon runny honey
1 tablespoon reduced-salt tamari
½ teaspoon sesame oil
½ teaspoon sesame seeds
125g skinless salmon fillet
½ red capsicum, finely sliced
1 courgettezucchiniX, sliced lengthways
olive oil spray
coriandercilantroX leaves, to garnish
½ pack ready to heat jasmine rice, heated
lime wedges, to serve

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Combine the honey, tamari, sesame oil and sesame seeds in a small shallow bowl. Add the salmon and toss to coat. Set aside for 10 min to marinate.

2 Meanwhile, line a baking tray with non-stick baking paper. Scatter the capsicum and courgette slices over the base and spray lightly with olive oil. Top with the salmon and drizzle over the marinade. Bake for 12–15 min.

3 Transfer the salmon and vegetables to a plate, garnish with coriander leaves and serve with the rice and lime wedges.

HFG tip

Scale up the ingredients if there are more of you. Or, if it’s a solo supper, make double and refrigerate half to eat the next day as a salad, adding a handful of rocket.

Nutrition Info (per serve)

Calories 576 cal

Kilojoules 2410 kJ

Protein 33 g

Total fat 24 g

Saturated fat 4.4 g

Carbohydrates 54 g

Sugar 18 g

Dietary fibre 4.3 g

Sodium 670 mg

Calcium 76 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.