Sheet Pan Hot Honey Glazed Salmon and Veggies

Name: Sheet Pan Hot Honey Glazed Salmon and Veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: ½ cup Honey (1/2 cup honey + extra hot honey); 2 tbsp Apple Cider Vinegar (2 tablespoons apple cider vinegar); ½ tsp Red Pepper Flakes (1/2 – 1 teaspoon crushed red pepper flakes — up to 1); 2 cloves Garlic (2 cloves garlic, crushed or finely minced); 10 oz Broccoli (10 oz broccoli); 1 piece Red Bell Pepper (1 large red bell pepper); 1 piece Yellow Onion (1 large yellow onion); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 ½ tsp Paprika (1/2 teaspoon paprika + 1 teaspoon paprika); ¾ tsp Mustard (1/4 teaspoon ground mustard + 1/2 teaspoon ground mustard); 4 tbsp Hot Honey (2 tablespoons homemade hot honey + 2 tablespoons hot honey mixture); 2 tbsp Vegetable Oil (1 tablespoon oil + 1 tablespoon oil); 1 ½ lb Salmon (1.5 pounds center cut salmon, cut into 1.5-2 inch pieces and patted dry); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ¼ tsp Chipotle Powder (1/4 teaspoon chipotle powder); 0 pieces White Rice (white rice); 0 pieces Chives (chives, for garnish)

Sheet Pan Hot Honey Glazed Salmon and Veggies - Dinner (American)

50 minAmerican

Servings4

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Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Honey½ cup · 1/2 cup honey + extra hot honey
Apple Cider Vinegar2 tbsp · 2 tablespoons apple cider vinegar
Red Pepper Flakes½ tsp · 1/2 – 1 teaspoon crushed red pepper flakes — up to 1
Garlic2 cloves · 2 cloves garlic, crushed or finely minced
Broccoli10 oz · 10 oz broccoli
Red Bell Pepper1 piece · 1 large red bell pepper
Yellow Onion1 piece · 1 large yellow onion
Kosher Salt1 tsp · 1 teaspoon kosher salt
Paprika1 ½ tsp · 1/2 teaspoon paprika + 1 teaspoon paprika
Mustard¾ tsp · 1/4 teaspoon ground mustard + 1/2 teaspoon ground mustard
Hot Honey4 tbsp · 2 tablespoons homemade hot honey + 2 tablespoons hot honey mixture
Vegetable Oil2 tbsp · 1 tablespoon oil + 1 tablespoon oil
Salmon1 ½ lb · 1.5 pounds center cut salmon, cut into 1.5-2 inch pieces and patted dry
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Chipotle Powder¼ tsp · 1/4 teaspoon chipotle powder
White Rice0 pieces · white rice
Chives0 pieces · chives, for garnish

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Steps

1Make the Homemade Hot Honey
2Whisk together the honey, apple cider vinegar, red pepper flakes, and garlic until well combined.
3Preheat the oven to 425 degrees and line a half sheet pan with parchment paper or a silicone baking mat. Line a quarter sheet pan with a silicone baking mat.
4Add all of the veggies, seasoning, and oil to a large mixing bowl and toss until well combined and the veggies are coated. Transfer the veggies to the lined half sheet pan. Roast the veggies for 15-20 minutes until they are tender, yet crisp, tossing halfway through.
5While the veggies are roasting prep the salmon. Add the salmon pieces, spices, hot honey, and oil to a mixing bowl. Toss until the salmon is well coated and then transfer to the silicone lined baking sheet.
6Once the veggies are finished roasting, turn the oven to broil and then add the salmon. Broil the salmon for 4-5 minutes and then flip and broil an additional 3-5 minutes until bubbly and browned.
7Serve the salmon and veggies with rice, chives, and a drizzle of the remaining hot remaining honey!