ChezCindy: Spice Rubbed Salmon with Honey Roasted Vegetables

 

This lovely salmon dinner comes together in less than 30 minutes and has minimal cleanup.  A dish elegant enough for company or for a weekday family dinner.  How great is that?  

The spice rub is a delicious compliment to the salmon, but the real star is the drizzle of honey over the fish and the vegetables at the completion of cooking.  Don't skimp on the full amount of honey called for in the recipe or it just won't have the same pizzaz.  The vegetables can be switched up, with the photo showing carrots and asparagus.  I have also used cut zucchini or Brussels sprouts cut in half or quarters, along with the carrots.  It is key to cut the vegetables as noted in the recipe so that the salmon and the vegetables cook in the same amount of time.  

Spice Rubbed Salmon with Honey Roasted Vegetables

3 tablespoons olive oil, divided

4 6-ounce portions of salmon

2 small zucchini (cut into 1-inch pieces) or 1/2-pound asparagus (cut into 2-inch pieces)

2 medium carrots, peeled, thinly cut into 1/4-inch rounds

1 large clove garlic, minced

5 teaspoons honey

Spice Rub for the Salmon

2 teaspoons kosher salt

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dry mustard powder

1 teaspoon dried oregano

Serves 4

Preheat the oven to 425 degrees.  Prepare a large sheet pan with sides by lining it with foil.  Drizzle 1 tablespoon of oil over the foil, rubbing it evenly to distribute the oil.  Set aside.

Make the spice rub for the salmon by combining the salt, smoked paprika, onion powder, garlic powder, dry mustard, and oregano in a small bowl.  Stir to combine.  Set aside.

Place the portions of salmon, skin-side down, onto the center of the prepared sheet pan, leaving space between each piece, about 1/2 inch apart.  Drizzle 1 tablespoon of oil over the salmon pieces.  Sprinkle 1 teaspoon of the spice rub over each piece of salmon. 

Prepare the vegetables as noted in the ingredient list.  It is important to cut the vegetables as described so that they cook in the same amount of time as the salmon.  Place the cut vegetables, the minced garlic, and 1 teaspoon of the spice rub into a large bowl.  Drizzle the remaining tablespoon of olive oil over the vegetables, stirring to combine.  Arrange the vegetables around the salmon, but not covering the salmon.  

Place the sheet pan with the salmon and vegetables into the hot oven on the bottom rack, roasting for 15-18 minutes, depending on the thickness of the salmon.  The internal temperature of the salmon should be 125 degrees or feel firm to the touch.  Remove the pan from the oven.  Drizzle the honey over the salmon and the vegetables.  Serve hot.