Description
This Honey-Glazed Salmon with Garlic Green Beans and Crispy Potatoes recipe offers a deliciously balanced meal combining sweet and savory honey-soy glazed salmon, tender sautéed garlic green beans, and perfectly roasted crispy baby potatoes. Quick to prepare and packed with flavor, it’s an excellent choice for a nutritious dinner that serves two.
Ingredients
Scale
For the Salmon
- 1 salmon fillet (5–6 oz)
- 1 tbsp honey
- 1/2 tbsp soy sauce or tamari
- 1 tsp olive oil
- 1 garlic clove, minced
For the Vegetables
- 1 cup green beans, trimmed
- 1 cup baby potatoes, halved
- Salt and pepper to taste
- 1 tsp olive oil (for potatoes)
- 1 tsp olive oil (for green beans)
For Garnish
- Fresh parsley (optional)
Instructions
- Roast Potatoes: Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 1 tsp olive oil, salt, and pepper. Place them cut-side down on a baking sheet and roast for 20-25 minutes until golden and crispy.
- Sauté Green Beans: While the potatoes roast, heat 1 tsp olive oil in a skillet over medium heat. Add the trimmed green beans and minced garlic, sautéing for 5-6 minutes until the beans are bright green and tender-crisp.
- Cook Salmon: In another pan, heat 1 tsp olive oil over medium heat. Place the salmon fillet skin-side down and cook for 4-5 minutes. Flip the salmon, brush the top with a mixture of honey and soy sauce, and cook for an additional 2-3 minutes until the glaze caramelizes and the salmon is cooked through.
- Plate and Serve: Arrange the honey-glazed salmon on plates alongside the garlic green beans and crispy roasted potatoes. Garnish with fresh parsley if desired and serve immediately.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Ensure potatoes are cut evenly for uniform roasting.
- You can substitute baby potatoes with fingerlings or small Yukon Gold potatoes.
- Adjust honey quantity to taste for more or less sweetness.
- To get extra crispy potatoes, soak cut potatoes in cold water for 30 minutes before roasting, then dry thoroughly.
