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Baked Salmon with Honey Vinaigrette
Delicious baked salmon accompanied by roasted vegetables and a honey and balsamic vinaigrette. An easy, healthy, low-calorie recipe, ideal for a balanced dinner.
- Servings: 2
- Prep: 20 min
- Cook: 15 min
Ingredients
- 125 g cherry tomato
- 0.5 unit zucchini
- 0.5 unit onion
- 2 g thyme
- 200 g sweet potato
- salt
- 30 ml olive oil
- 200 g salmon
- 8 g honey
- 12 ml balsamic vinegar
- 2 cloves garlic, peeled
Instructions
- Preheat the oven to 220 °C. Cut the sweet potato in half, then into 2 cm cubes. Divide the zucchini in half, cut lengthwise and then into 1 cm half-moons. Peel the onion, cut into 2 cm strips and separate the layers.
- Place the vegetables and cherry tomatoes on a baking tray lined with parchment paper. Add half of the thyme leaves and the peeled garlic cloves.
- Add a drizzle of olive oil, season with salt and pepper to taste, and mix well. Bake on the top rack for 25-30 minutes.
- Season the salmon with salt and pepper. When there are 10 minutes left for the vegetables to be ready, place the salmon on top of the vegetables and cook everything together for the remaining 10 minutes, until the salmon is fully cooked.
- Meanwhile, prepare the vinaigrette: in a small bowl mix the balsamic vinegar, honey, a drizzle of olive oil, and season with salt and pepper until you obtain a homogeneous mixture.
- When the vegetables and salmon are ready, remove the roasted garlic cloves and add them to the vinaigrette bowl. With a fork, mash the garlic and mix to incorporate.
- Serve the salmon with the roasted vegetables on each plate and pour the vinaigrette on top.
Nutrition (per serving)
- Calories: 479 kcal
- Protein: 24 g
- Carbohydrates: 29 g
- Fat: 30 g
- Fiber: 5 g