What if you could enjoy a restaurant-style dinner at home — in under 30 minutes? This Glazed Salmon with Roasted Veggies, Creamy Mash & Avocado Salad recipe is proof that gourmet meals don’t have to be complicated. The rich umami of honey-soy glazed salmon, paired with herb-roasted zucchini and squash, ultra-creamy mashed potatoes, and a zesty avocado salad creates a perfectly balanced plate. Whether you’re cooking for a special occasion or craving a nourishing weeknight meal, this combo hits every flavor note — with heart-healthy fats, fiber, and satisfying textures in every bite.
Ingredients
For the Salmon:
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Juice of 1/2 lemon
- Salt & pepper to taste
For the Roasted Veggies:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt & pepper to taste
For the Mashed Potatoes:
- 3–4 red potatoes, skin on, cubed
- 2 tbsp butter (or vegan butter)
- 1/4 cup milk (or plant milk)
- Salt & pepper to taste
- 1/2 tsp dried thyme
For the Avocado Salad:
- 1 cup baby spinach or arugula
- 1 ripe avocado, diced
- 2 tbsp vegan mayo or Greek yogurt
- 1 tsp lemon juice
- Salt & pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Salmon Glaze
In a small bowl, whisk together honey, soy sauce, Dijon mustard, garlic, and lemon juice. Pat the salmon dry, season with salt and pepper, then brush generously with the glaze.
Step 2: Roast the Vegetables
Preheat oven to 400°F (200°C). Toss zucchini and squash with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway.
Step 3: Cook the Salmon
Heat 1 tbsp olive oil in a nonstick skillet over medium-high. Place salmon skin-side down and cook 4–5 minutes, flip, then cook another 3–4 minutes until cooked through and caramelized.
Step 4: Make the Mashed Potatoes
Boil cubed red potatoes in salted water until tender (10–12 minutes). Drain, return to pot, and mash with butter, milk, thyme, salt, and pepper until creamy.
Step 5: Toss the Avocado Salad
In a bowl, mix spinach/arugula, diced avocado, vegan mayo or yogurt, lemon juice, and season with salt and pepper. Toss gently to coat.
Variations
- Use maple syrup instead of honey for a vegan glaze.
- Swap salmon for tofu or tempeh slices for a plant-based version.
- Roast root vegetables like carrots or sweet potatoes for a winter twist.
- Make garlic mashed potatoes by adding roasted garlic cloves when mashing.
Cooking Note
- Don’t overcook salmon — it’s best when slightly pink in the center.
- Use a fork to test potato doneness — they should be very soft.
- Avocado is best mixed in just before serving to prevent browning.
Serving Suggestions
Serve everything warm, plated restaurant-style. Drizzle extra glaze over the salmon for extra flavor. Garnish with parsley, cracked pepper, or lemon zest for presentation. Pair with sparkling water, a glass of white wine, or iced tea for a complete dining experience.
Storing Tips for the Recipe
Store components separately. Salmon and vegetables last 2–3 days refrigerated. Mashed potatoes may thicken but can be reheated with a splash of milk. Avocado salad is best fresh but may be kept for 1 day with lemon juice to reduce browning.
Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Nutritional Information (Per Serving)
Calories: 540
Protein: 32g
Sodium: 620mg
Healthier Alternatives for the Recipe
- Use low-sodium soy sauce to cut back on sodium content.
- Swap butter for olive oil in the mashed potatoes for unsaturated fats.
- Use Greek yogurt instead of mayo for more protein in the salad.
Common Mistakes to Avoid
- Overcooking salmon: Leads to dryness. Remove when slightly pink in the center.
- Undermashing potatoes: Cube evenly and mash while hot for creaminess.
- Mixing avocado too early: Add last to keep it fresh and green.
Conclusion
This Glazed Salmon with Roasted Veggies, Creamy Mash & Avocado Salad isn’t just a meal — it’s a moment of luxury on your plate. Perfectly balanced in flavors, textures, and nutrients, it’s a wholesome and impressive dinner that can be made on any weeknight. Try it once and it’ll quickly become a go-to favorite!
Frequently Asked Questions (FAQs)
Can I use frozen salmon?
Yes! Thaw completely and pat dry before cooking for best texture.
What can I substitute for squash?
Bell peppers, carrots, or eggplant all work beautifully.
Can I make this meal ahead?
Yes. Store each component separately and reheat before serving.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari and check your mayo/yogurt for GF labeling.
Salmon with Roasted Veggies
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A restaurant-quality dinner made at home! This glazed salmon with roasted veggies, creamy mashed potatoes, and avocado salad is packed with flavor, nutrients, and color — perfect for busy weeknights or a date night in.
Ingredients
- For the Salmon:
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Juice of 1/2 lemon
- Salt & pepper to taste
- For the Roasted Veggies:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt & pepper to taste
- For the Mashed Potatoes:
- 3–4 red potatoes, skin on, cubed
- 2 tbsp butter (or vegan butter)
- 1/4 cup milk (or plant milk)
- Salt & pepper to taste
- 1/2 tsp dried thyme
- For the Avocado Salad:
- 1 cup baby spinach or arugula
- 1 ripe avocado, diced
- 2 tbsp vegan mayo or Greek yogurt
- 1 tsp lemon juice
- Salt & pepper to taste
Instructions
1. Preheat oven to 400°F. Toss sliced zucchini and squash in olive oil, garlic powder, salt, and pepper. Roast 20 minutes.
2. Whisk together honey, soy sauce, Dijon mustard, garlic, and lemon juice to make the salmon glaze.
3. Season salmon with salt and pepper. Heat olive oil in a pan and sear salmon skin-side down 4–5 minutes. Flip and brush with glaze. Cook 3–4 more minutes.
4. Boil cubed red potatoes in salted water for 10–12 minutes until tender. Drain and mash with butter, milk, thyme, salt, and pepper.
5. In a bowl, combine spinach/arugula, avocado, vegan mayo or yogurt, lemon juice, salt, and pepper. Toss gently.
6. Plate salmon with roasted veggies, a scoop of mashed potatoes, and a spoonful of salad. Drizzle extra glaze on top if desired.
Notes
Use maple syrup instead of honey for a vegan-friendly glaze.
For extra depth, add a splash of balsamic vinegar to the glaze.
Store components separately in airtight containers. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Sear & Roast
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 8g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg