If there were a super foods for hormonal health, women’s health, fertility - salmon would be on the list. It’s profile of omega-3 fatty acids meet specific needs we have and also helps lower inflammation. The thing is, not everyone loves fish. I know I didn’t as a child and had to grow to love it as an adult.
When stakes are high, like developing a baby in your belly or really trying to eat to feel your best, it’s worth branching out and trying new things. This is a great first recipe for salmon because it has a sweet taste from the honey and an over-all very pleasing flavor profile. You’ll find that this is a great “gateway” recipe to feeling more confident to cook fish at home and enjoy fish.
At a Glance:
Prep time: 10 min | Cook time: 20 min
Servings: 4
Honey Garlic Glazed Salmon with Roasted Veggies
This is a great first recipe for salmon because it has a sweet taste from the honey and an over-all very pleasing flavor profile. You’ll find that this is a great “gateway” recipe to feeling more confident to cook fish at home and enjoy fish.
Why This Recipe Works for Blood Sugar Balance
This recipe is rich in protein and eating with cauliflower rice instead of rice can help your post meal blood sugar to remain more level. Eating the salmon with plain white rice would have a more sharp increase in blood sugar levels, in turn increasing insulin. Serving with cauliflower rice gives an advantage hormonally and allows room for cooking with honey for flavor.
Why This Recipe Works in Your Kitchen
Using an oven-safe skillet makes for easy clean up. When roasting vegetables cooking at a higher temperature like 475F will allow vegetables to crisp and caramelize versus steam - you will end up with a much better end product. If you aren’t used to cooking vegetables at this high of a heat, make sure to check on them regularly until you have it to your desired level of doneness.
Ingredients
Below, you’ll find the ingredients needed for this salmon meal. It looks like a long list, but most of these things you should have in your house like salt, pepper, butter, olive oil, and honey. Don’t be intimidated- it’s a pretty simple recipe.
- 8 Large Carrots (julienned)
- 1 Large Red Onion (sliced in half and then quarters)
- 1 tbsp Extra Virgin Olive Oil
- 1 lb Salmon Fillets (I’ve used Wild Alaskan Company and love it)
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 4 tbsp Butter
- 2 tsps Extra Virgin Olive Oil
- 6 Cloves Garlic (minced)
- 1/2 cup Honey
- 3 tbsps Water
- 3 tbsps Coconut Aminos (or soy sauce/tamari)
- 1 tbsp Sriracha (OPTIONAL)
- 3 tbsps Orange Juice (I usually just purchase 1 orange and hand squeeze the juice into the sauce)
- 1 tbsp Cilantro (chopped for garnish)
Instructions
- Preheat oven to 475 degrees
- Cut carrot in half and then quarter the carrot so it looks about the size of a large french fry.
- Next peel the red onion, cut in half, then cut each half into quarters.
- Place carrot and onion in a large bowl and toss with olive oil, salt and pepper.
- Place vegetables on baking sheet, be sure not to crowd your pan allowing space between vegetables.
- Place in 475 degree oven for 12-17 minutes or until carrots are just tender, but browned on the outside.
- Pat salmon dry, then season with salt, pepper, paprika. Set aside. Adjust oven rack to middle position, then preheat broiler.
- Add butter and remaining olive oil to a large, oven-safe skillet over MED-HIGH heat.
- Once butter is melted, add garlic, water, coconut aminos, sriracha, honey and orange juice and cook 30 seconds or so, until sauce is heated through.
- Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
- Place skillet of salmon into oven and broil for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness. This may take longer depending on the thickness of the salmon.
- Garnish with minced cilantro if desired.
- Plate salmon with roasted vegetables, be sure to add some of the glaze over the salmon.
Nutrition Facts (per serving)
380 Calories
19 g Protein
18 g Carbs
3 g Fiber
15 g Net Carbs
26 g Fat
Additional Notes
Substitutions: You can use only oil and eliminate butter if needed. Soy sauce, tamari and coconut aminos can be used interchangeably. Any citrus juice will work for this, however it has been tested with lime, lemon, and orange juice. Orange juice is my favorite. Agave can be substituted for honey, however honey lends a richer flavor to the sauce.
Tips to Make this Easier: Frozen cauliflower rice is very convenient to use - this can speed up the process. If choosing to serve with cauliflower rice as photographed here.
Sourcing Salmon: Farmed salmon or Atlantic salmon will be lower in the anti-inflammatory omega-3’s. If you can source wild-caught Alaskan salmon, you will get more of the benefits. I order my salmon straight from Alaska, it comes individually packaged - is frozen the day it’s caught and it arrives frozen. It’s the best way to get a fresh filet if you are geographically far from the source. If you check out Wild Alaskan Company with this link, you can get $25 off your first box.
