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