Step-by-step instructions
- Start by preheating your oven to 425°F (220°C).
- Place the salmon fillets on a lined baking sheet. Drizzle them generously with hot honey, then sprinkle with salt and pepper.
- Chop your rainbow carrots and asparagus into bite-sized pieces. Toss them in olive oil, salt, and pepper, and scatter them around the salmon on the baking sheet.
- Roast everything together in the oven for 15-20 minutes, or until the salmon is cooked through and the veggies are tender and slightly caramelized.
- While the salmon and vegetables are roasting, peel and chop the Yukon gold potatoes. Boil them in salted water until tender, about 15 minutes.
- Drain the potatoes, then mix in the butter and minced garlic. Mash until creamy, seasoning with salt to taste.
- Plate your hot honey salmon alongside the roasted carrots and asparagus, finishing with a generous helping of buttered garlic mashed potatoes.
Best ways to enjoy it
When plating this dish, arrange the salmon fillet at the center for a spectacular presentation. Surround it with the colorful roasted carrots and asparagus, which not only enhances the visual appeal but also adds a healthy crunch. A sprinkle of fresh herbs, like parsley or dill, can provide a fresh note, complementing the dish beautifully. You could even serve it with a refreshing green salad or crusty bread to soak up the delicious juices.
How to store
To keep your leftovers fresh, store any uneaten salmon, vegetables, and mashed potatoes in airtight containers. Refrigerate them for up to three days. Reheat your portions gently in the oven or microwave, making sure the salmon is warmed through to avoid drying it out. For longer storage, you can freeze the cooked salmon and veggies in freezer-safe containers for up to three months; however, the texture may change upon reheating.
Helpful cooking tips
- If you love an extra kick, try adding a pinch of cayenne or red pepper flakes to the hot honey for an additional layer of heat.
- For an ultra-creamy mash, consider using a bit of cream or sour cream along with butter and garlic.
- Make sure not to overcrowd your baking sheet; if you’re making a larger batch, use two sheets to ensure everything cooks evenly.
Creative twists
Feel free to switch up the flavors! Instead of hot honey, a teriyaki glaze could provide a different sweet undertone. If you’re looking for a more classic approach, lemon and dill would be a lovely topping for the salmon. For a vegetarian twist, try replacing salmon with hearty mushrooms or eggplant, and use the same hot honey drizzle for a punch of flavor.
Frequently Asked Questions
How long does it take to prepare?
Prep time is around 15 minutes, with a cook time of about 20 minutes, making the entire process roughly half an hour.
Can I use a different type of fish?
Absolutely! This recipe works well with other fish like trout or tilapia if you prefer something different than salmon.
Is it safe to reheat leftovers?
Yes, you can safely reheat leftovers. Just ensure that they are heated to an internal temperature of 165°F (74°C) before consuming.
Can I make this dish in advance?
While the salmon is best served fresh, you can prepare the mashed potatoes and chop the veggies ahead of time. Simply cool and refrigerate them until you’re ready to roast!
