Honey-Lavender Glazed Salmon with Spring Vegetable Medley

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Pan-seared salmon fillets glazed with a fragrant honey-lavender sauce, served alongside a vibrant medley of sautéed spring vegetables. This Mediterranean-inspired Mother’s Day recipe, ready in about 30 minutes, pairs 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 350 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
• 2 tbsp honey
• 1 tsp dried culinary lavender
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 12 spears, trimmed and cut into 2-inch pieces asparagus spears
• 1 cup, trimmed snap peas
• 1 cup, halved lengthwise baby carrots
• 2 cloves, minced garlic cloves

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Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp honey, 1 tsp dried culinary lavender, and 1 tbsp lemon juice until combined and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper, then place skin-side down in the skillet. Sear for 4 minutes until the edges are crispy, then flip and cook for another 3 minutes.
3. Step 3: Brush the honey-lavender glaze generously over the salmon fillets and cook for an additional 1-2 minutes until the glaze thickens slightly and coats the fish.
4. Step 4: Meanwhile, in a separate skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
5. Step 5: Add 12 asparagus pieces, 1 cup snap peas, and 1 cup baby carrots to the skillet. Sauté for 5-6 minutes until vegetables are tender-crisp and vibrant in color.
6. Step 6: Serve the glazed salmon on plates alongside the spring vegetable medley.