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SkinnyMS

Glazed Salmon with Seasonal Vegetables

Keeping it natural and fresh, this dish is the perfect example of how healthy eating can be easy and super delicious.
Course: Dinner
Cuisine: Universal
Keyword: Seafood
Servings: 6 people
Calories: 401kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric

Salmon and Vegetables

  • 18 ounces salmon steaks wild preferred
  • 1 yellow squash
  • 1 pound asparagus
  • 1 radish
  • 1/8 cup apple cider vinegar
  • 1/2 cup olive oil 1/4 for dressing and 1/4 for salmon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Glaze

  • 6 tablespoons honey
  • 1/4 cup cilantro fresh, chopped
  • 1/4 cup hoisin sauce
  • 1 1/2 tablespoons ginger fresh, minced
  • 1 tablespoon jalapeños chopped
  • 1 tablespoon coconut palm sugar

Instructions

  • Dressing for the vegetables: mix Cider vinegar and Olive oil.
  • For glaze- Stir honey, cilantro, hoisin sauce, ginger, jalapeños and coconut sugar in bowl to blend.
  • Preheat oven or grill to 375 degrees.
  • Brush salmon steaks/vegetables with oil.
  • Sprinkle with salt and pepper.
  • Place salmon and vegetables in/on oven/grill. Brush salmon with some of the glaze.
  • Cook salmon until opaque in center, basting occasionally with remaining glaze, about 4 minutes per side.
  • Cook vegetables until desired doneness.
  • Toss vegetables in dressing, transfer to plate.
  • Divide each salmon steak in half to create a serving. Transfer salmon steak halves to plates to serve.

Nutrition

Serving: 1piece fish and 1/6 vegetables | Calories: 401kcal | Carbohydrates: 27g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 156mg | Fiber: 2g | Sugar: 23g |
SmartPoints (Freestyle): 11
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SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11