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Honey-Glazed Salmon with Roasted Butternut Squash & Asparagus Recipe

Honey-Glazed Salmon with Roasted Butternut Squash & Asparagus recipe


This is a yummy fish dish with sweet and crunchy veggies. The salmon gets a sweet taste from honey and a salty taste from soy sauce. The squash and asparagus are cooked until they are just right. It's a healthy meal for dinner.


4 cloves garlic, minced
2 tablespoons ginger, minced
1 bunch green onions, chopped
1 lb salmon fillet
1 lb butternut squash, peeled and cubed
1 lb asparagus, ends trimmed
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
3 tablespoons honey
1/2 teaspoon salt
1 tablespoon sesame seeds
1/4 cup soy sauce
1 tablespoon toasted sesame oil


Preheat the oven to 425°F (218°C).
Peel and cube the butternut squash into 1/2-inch pieces; place on a baking sheet.
Trim the asparagus and lay them on the same baking sheet.
Drizzle the squash and asparagus with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.
Roast the vegetables in the oven for 15 minutes.
While the vegetables are roasting, prepare the salmon marinade by combining minced garlic, minced ginger, soy sauce, 1 tablespoon of olive oil, toasted sesame oil, and honey in a bowl.
Place the salmon fillet in the marinade, ensuring it is well coated, and let it sit for 5 minutes.
Remove the baking sheet from the oven and push the vegetables to the sides to make space for the salmon.
Place the salmon in the center of the baking sheet, skin-side-down, and pour the remaining marinade over it.
Return the baking sheet to the oven and roast for another 10 minutes, or until the salmon is cooked through and the vegetables are tender.
Garnish the salmon and vegetables with chopped green onions and sesame seeds before serving.

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