Rosemary Honey Salmon with Vegetables

Salmon is one of my favorite entrees, not only because it provides essential omega- 3 fatty acids and is a quality source of protein, but also because it is super easy to prepare and cook for those busy nights! This recipe is another one of my go to “foil” prepared dinners.  The preparation is quick and the clean up is even faster – just toss the foil and you are done!  I previously shared my recipe for lemon salmon with basil, tomato and red wine vinaigrette orzo using the foil method, and I’m back to share another one! I found the original recipe here, but I made a few adjustments to cut back on sugar, use a different herb {because I love rosemary}, and add other veggies in the foil packet to make it a complete meal!

Preheat the oven to 375 degrees. Lay a medium sized piece of foil on a baking sheet. Whisk together the olive oil, garlic, white wine vinegar, honey, rosemary, salt and pepper (to taste). Set aside.

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Wash, cut and prepare the vegetables for your packet. Mix together and spread evenly on foil.

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Wash and pat dry your salmon. Once clean, lay it on top of the veggie mixture.  Drizzle the white wine vinegar/honey dressing on top. Season with salt, pepper and rosemary to taste.

Lay another piece of foil on top and wrap up tightly on each side.  Cook at 375 degrees for 20 minutes or until done (depending on the thickness of your salmon). Enjoy!

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Rosemary Honey Salmon with Vegetables
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 2
Ingredients
  • ⅛ cup honey
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 2 Tbsp fresh Rosemary leaves, chopped
  • Kosher salt and pepper to taste
  • ½ zucchini, sliced
  • ½ cup fresh grape tomatoes, sliced
Instructions
  1. Preheat the oven to 375 degrees. Lay a medium sized piece of foil on a baking sheet.
  2. Whisk together the honey, garlic, olive oil, white wine vinegar, rosemary, salt and pepper (to taste). Set aside.
  3. Wash, cut and prepare the vegetables (zucchini, tomatoes) for your packet. Mix together and spread evenly on foil.
  4. Wash and pat dry your salmon. Once clean, lay it on top of the veggie mixture.
  5. Drizzle the white wine vinegar/honey dressing on top.
  6. Season with salt, pepper and rosemary to taste.
  7. Lay another piece of foil on top and wrap up tightly on each side.
  8. Cook at 375 degrees for 20 minutes or until done (depending on the thickness of your salmon).
Nutrition Information
Serving size: 4 oz piece of salmon and ½ cup veggies Calories: 286 Fat: 7.9 Saturated fat: 1.6 Trans fat: 0 Carbohydrates: 31.4 Sugar: 17 Sodium: 375 Fiber: 5.2 Protein: 22.3

 

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