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Honey Lemon Salmon with spring vegetables
By Sarah Wickers & Katie McDonald
A quick and easy, delicious weeknight dinner, all on one sheet pan! Honey and Appalachian Lemon Seasoning really make this simple and healthy dinner sing!
Honey Lemon Salmon with Spring Vegetables
Sarah Wickers and Katie McDonald
Rated 5.0 stars by 1 users
Category
Quick n Easy Dinner
Cuisine
Farm-to-table
Servings
2-4
Prep Time
15 minutes
Cook Time
20 minutes
This quick and easy weeknight dinner with make your life so much easier! Spring has sprung and this is the perfect homage to spring. But is also super delicious, especially kicked up with our new Appalachian Lemon Seasoning and a little Magic Garlic Dust (because it's good on everything!).
These sweet roasted honey-glazed rainbow carrots are the perfect match for succulent honey and Dijon roasted salmon. And who loves asparagus? We do! Somehow this is just about the perfect healthy meal. Super easy, no mess, and kicked up a few notches with our new Appalachian Lemon Seasoning!
Ingredients
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1 - 1.5 lb Fresh Salmon
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1 bunch Carrots, cut into coins
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1 bunch Fresh Asparagus, bottoms snipped off
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1/4 c EVOO (could use 2 Tb for low fat)
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1/4 c Honey
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1 Lemon, juiced
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2 Tb. Appalachian Lemon Seasoning
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1 Tb. Magic Garlic Dust
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1 Tb. Dijon mustard
Directions
Cut carrots into coins and salmon into portions.
Whisk together in small bowl, honey, EVOO, lemon juice and Appalachian Lemon Seasoning.
Pour 3/4 of the over carrots and toss.
To the last 3/4 of the glaze, add 1 Tb. Dijon mustard. Glaze salmon portions.
Toss whole asparagus spears in EVOO and a sprinkle of Appalachian Lemon Seasoning and Magic Garlic Dust.
Place all ingredients on a sheet pan and roast at 375 degrees for 20 minutes.
Serve over a bed of rice with a sprinkle of fresh herbs or fried onions.
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