Honey-Lavender Glazed Salmon with Roasted Spring Vegetables
Tender salmon fillets glazed with a honey-lavender sauce paired with oven-roasted seasonal vegetables, perfect for a fresh spring dinner. This mediterranean-inspired seafood ready in about 45 minutes pairs 6 oz each salmon fillets, honey, dried culinary lavender for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, 6 oz each salmon fillets
- 3 tbsp honey
- 1 tsp dried culinary lavender
- 2 tbsp lemon juice
- 4 tbsp, divided olive oil
- 3 medium, peeled and cut into 1-inch sticks carrots
- 1 bunch, trimmed asparagus
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 3, minced garlic cloves
Instructions
- Step 1: Preheat your oven to 425°F. Toss 3 peeled carrots cut into 1-inch sticks and one bunch of trimmed asparagus with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
- Step 2: While vegetables roast, mix 3 tbsp honey, 1 tsp dried culinary lavender, 2 tbsp lemon juice, 1 minced garlic clove, and 2 tbsp olive oil in a small bowl to create the glaze.
- Step 3: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large oven-safe skillet over medium-high heat and add 1 tbsp olive oil.
- Step 4: Sear salmon fillets skin-side down for 3 minutes until edges are crispy, then flip and brush each fillet generously with the honey-lavender glaze.
- Step 5: Transfer the skillet to the oven and bake for 7-8 minutes until salmon is cooked through and flakes easily with a fork.
- Step 6: Serve the glazed salmon with the roasted carrots and asparagus, spooning any pan juices over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Lavender Glazed Salmon with Roasted Spring Vegetables take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Lavender Glazed Salmon with Roasted Spring Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Honey-Lavender Glazed Salmon with Roasted Spring Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Lavender Glazed Salmon with Roasted Spring Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Lavender Glazed Salmon with Roasted Spring Vegetables?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
