Honey Glazed Salmon with Mashed Potatoes & Veggies

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.

Step 2: In a small bowl, whisk together honey, Dijon mustard, soy sauce, minced garlic, lemon juice, and Worcestershire sauce. Set the glaze aside.

Step 3: Place salmon fillets skin-side down on a parchment-lined baking sheet. Brush generously with the honey glaze and season with salt and pepper.

Step 4: Bake the salmon for 12 to 15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit.

Step 5: While the salmon bakes, boil the cubed potatoes in salted water for 12 to 15 minutes until fork-tender, then drain well.

Step 6: Mash the potatoes with butter and heavy cream until you reach your desired consistency. Stir in fresh chives and season with salt and pepper.

Step 7: Toss the carrots, zucchini, and broccoli with olive oil, salt, pepper, and garlic powder on a separate baking sheet.

Step 8: Roast the vegetables alongside the salmon for the final 12 to 15 minutes, stirring halfway through, until tender and lightly caramelized.

Step 9: Plate the salmon with the glaze drizzled on top, accompanied by creamy mashed potatoes and roasted vegetables. Garnish with additional fresh chives if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salmon separate from the sides if possible to maintain the best texture.

To reheat, place the salmon on a baking sheet and warm at 350 degrees Fahrenheit for about 8 minutes. Avoid the microwave, as it can dry out the fish.

The mashed potatoes reheat well in the microwave with a splash of cream. Simply transfer to a microwave-safe bowl and heat in 30-second intervals, stirring between each one.

Roasted vegetables can be enjoyed cold as a salad or reheated gently in a skillet with a touch of olive oil.