Honey Glazed Salmon with Mashed Potatoes & Veggies

Instructions

Step 1 Bring a pot of salted water to a boil and add the cubed potatoes. Cook for 12–15 minutes until fork-tender. /n
Step 2 Drain the potatoes and mash them with butter, milk or cream, garlic powder, salt, and black pepper until smooth and creamy. Keep warm. /n
Step 3 In a small bowl mix honey, soy sauce, Dijon mustard, and minced garlic to create the glaze. /n
Step 4 Season the salmon fillets with salt and black pepper on both sides. /n
Step 5 Heat olive oil in a skillet over medium heat and place the salmon skin-side down. Cook for about 4 minutes. /n
Step 6 Flip the salmon and pour the honey glaze into the pan. Cook for another 3–4 minutes while spooning the glaze over the salmon until it becomes glossy and slightly caramelized. /n
Step 7 In another pan heat olive oil and sauté broccoli, zucchini, and carrots for 4–5 minutes until tender but still vibrant. /n
Step 8 Plate the mashed potatoes, glazed salmon, and sautéed vegetables together and drizzle any remaining glaze from the pan over the salmon. Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftover salmon, potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a skillet over low heat or in the microwave in short intervals to avoid drying it out. Mashed potatoes can be reheated with a splash of milk to restore creaminess, while vegetables can be warmed quickly in a pan.