Balsamic Glazed Salmon with Roasted Root Vegetables

Flaky salmon fillets coated in a rich balsamic-maple glaze, roasted alongside sweet and savory root vegetables and served with a fluffy quinoa pilaf for a balanced and flavorful meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• healthy
• roast
• sweet
• savory

Ingredients

• 6 salmon fillets (6-ounce, skin on or off)
• 0.5 cup balsamic vinegar
• 2 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 0.5 teaspoon garlic powder
• 1 pound carrots (peeled and cut into 1-inch pieces)
• 1 pound parsnips (peeled and cut into 1-inch pieces)
• 1.5 pound sweet potatoes (peeled and cut into 1-inch cubes)
• 1 red onion (medium, cut into wedges)
• 4 tablespoon olive oil
• 1 teaspoon dried thyme
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)
• 1.5 cup quinoa (uncooked, rinsed)
• 3 cup chicken broth
• 0.5 small yellow onion (finely diced)
• 2 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
2. For the Roasted Root Vegetables: In a large bowl, combine the peeled and cut carrots, parsnips, sweet potatoes, and red onion wedges. Toss with 3 tablespoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
4. While vegetables roast, prepare the glaze: In a small saucepan, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and garlic powder. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon.
5. After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Arrange the salmon fillets among the vegetables. Brush the top of each salmon fillet generously with the balsamic glaze. Season salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender. Broil for the last 1-2 minutes if you desire more caramelization on the salmon, watching carefully to prevent burning.
7. For the Quinoa Pilaf: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced small yellow onion and cook until softened, about 3-5 minutes. Add the rinsed uncooked quinoa and stir for 1 minute.
8. Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork.
9. Serve the Balsamic Glazed Salmon with the roasted root vegetables and a generous portion of quinoa pilaf. Garnish with fresh parsley, if desired.

Notes

Ensure the vegetables are cut into similar-sized pieces for even cooking. You can prepare the balsamic glaze ahead of time and store it in the refrigerator. This meal reheats well for leftovers.

Nutrition (per serving)

• Calories: 610
• Protein: 46.8 g
• Carbohydrates: 65.5 g
• Fat: 19.3 g
• Fiber: 9.1 g
• Sodium: 890 mg
• Saturated Fat: 3.7 g
• Sugar: 18.2 g
• Cholesterol: 105 mg