Go Back
honey glazed salmon with beetroot dill sauce
Print Recipe

Honey Glazed Salmon with Beetroot Dill Sauce

This light salmon recipe is an easy dinner with spicy broccoli and a beet yogurt sauce
Prep Time20 minutes
Cook Time30 minutes
Marinating Time1 hour
Total Time1 hour 50 minutes
Course: dinner, Main Course
Cuisine: Mediterranean
Keyword: beetroot sauce, honey glazed salmon
Servings: 4 servings
Calories: 700kcal
Cost: $25

Equipment

  • 1 cast iron skilet or large pan
  • 1 medium baking sheet
  • 1 Food processor

Ingredients

Honey Glazed Salmon

  • 1 lb salmon fillets
  • 2 tbsp honey
  • 2 tbsp olive oil
  • ½ tsp paprika
  • 1 tsp soy sauce
  • 4 garlic cloves chopped
  • sprinkle of salt
  • zest and juice of ½ a lemon
  • sprinkle of pepper

Beetroot Sauce

  • 1 large beet
  • ¼ cup plain Greek yogurt
  • 2 tbsp fresh dill chopped
  • juice from half a lemon
  • pinch of salt

Spicy Broccoli

  • 1 lb broccoli florets chopped
  • 1 tbsp olive oil
  • red pepper flakes

Instructions

  • Place your salmon in a large bowl. Add the garlic, salt, pepper, paprika, honey, olive oil, lemon juice and zest and soy sauce. Gently mix and cover the salmon thoroughly with the ingredients. Cover the bowl with foil or a towel and let chill and marinate for at least 1 hour.
    1 lb salmon fillets, 2 tbsp honey, 2 tbsp olive oil, ½ tsp paprika, 1 tsp soy sauce, 4 garlic cloves, sprinkle of pepper, pinch of salt, zest and juice of ½ a lemon
  • Preheat the oven to 350°F. On a baking sheet, add the beet and the broccoli. Drizzle with olive oil. Use your hands to coat the vegetables. Sprinkle the broccoli with red pepper flakes and salt. Roast the vegetables for 20-25 minutes, until the broccoli is slightly crispy and the beet has softened.
    1 large beet, 1 lb broccoli florets, red pepper flakes, 1 tbsp olive oil
  • In the meantime, sear the salmon in a cast iron skillet over medium heat. Add a touch of olive oil to the pan and place the salmon skin side up. Cook for about 4 minutes and then flip the fish to cook on the other side for another 4 minutes. Then remove from the heat.
  • Remove the top and bottom of the beet and chop up the rest. Place the beet in the food processor and add the yogurt, dill, lemon juice and salt. Pulse the food processor until the yogurt is smooth and pink.
    sprinkle of salt, ¼ cup plain Greek yogurt, 2 tbsp fresh dill, juice from half a lemon
  • Plate the salmon with plenty of beet sauce and broccoli.