One Pan Honey Red Pepper Salmon & Veggies

If you are looking for a healthy, cozy dish for dinner, this one pan salmon and veggies dish is perfect! The salmon has a slightly crispy, slightly spicy glaze on top that pairs so well with the vegables and juiciness of the salmon fillet.

I was flipping through my book of written recipes and came across a one pan chicken recipe I found long ago. I wish I could remember where I found it because I would totally share that recipe here and give that person credit for it! That recipe sparked my interest and got my ideas flowing and this salmon dish was the result! I hope you enjoy!

(Disclaimer: For the recipe cards at the bottom, I use AI generated images of what I would imagine it would look like if I had the materials and means to stage everything. One day I will! We are slowly working on our space and supplies for food photography. I just wanted to say this so you don't think we are cheating you! All of that being said, we should understand that food doesn't have to look perfect in order to enjoy it. Having it look pretty adds to the experience, but it really just needs to be delicious!)

Now, let's get to business!

One Pan Honey Red Pepper Salmon & Veggies

Your Ingredients

• 1 whole salmon fillet

• Himalayan salt and black pepper

• 1-2 bunches of asparagus

• 1-2 lbs of small potatoes, halved

• 12 small portobello mushroom caps

• Parmesan or semi-hard cheese

• 1 cup of crumbled feta

• Fresh thyme

• Fresh parsley

• 4-5 garlic cloves, minced

• 3 tsp dried thyme

• 2 tsp smoked paprika

• 3 tbsp Italian seasoning

• 5 tbsp crushed red pepper flakes

• 2 lemons, juiced

• 1 cup of olive oil

• 1 cup of honey

• 3/4 cup balsamic vinegar

• 1/2 cup garlic or feta stuffed olives

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. Chop the potatoes in half. Season with 1/4 cup of olive oil, salt and pepper and lay on a large baking sheet pan. Bake for 20 minutes. While that is baking, prepare the other veggies and salmon.

3. Clean the salmon and generously season with salt, black pepper. Juice the lemons and mince the garlic. In a small bowl, mix the garlic, olive oil, balsamic vinegar, lemon juice, and Italian seasoning. Pour over the salmon and spread around.

4. In another bowl, mix the honey, paprika, dried thyme and crushed red pepper. Spread this mixture across the top of the salmon. Remove the potatoes from the oven and carefully place the salmon fillet on the pan in the center of the potatoes. Lower the oven temperature to 400 degrees.

5. Toss the asparagus portobello caps in the remaining marinade. Arrange the asparagus and mushroom caps around the salmon on the pan. Break the hard cheese into crumbles and place the pieces into the mushroom caps. Place sprigs of thyme on the salmon and put the tray in the oven.

6. Bake for 20-22 minutes. Then broil on high for 2-5 minutes. Right before it’s done, sprinkle more salt and pepper on the top of the whole bake.

7. Crumble the feta and green olives and parsley on top and serve!

Notes:

• Remember, the type of salt you use matters because they vary in “saltiness.” You may have to adjust accordingly to your tastes or according to the type of salt you use.

• Feel free to swap out the veggies in this recipe for different ones. I just find that this combination is delicious!

• Olives and feta are totally optional!

• Cabernet brined hard cheeses are perfect to stuff the mushroom caps with.

If you make this MEAL, PLEASE share it with me on IG! :)

Below you will find my recipe card for this salmon dish! Feel free to save or download the image for easy reference.