Wild Salmon with Honey-Glazed Carrots and Spring Asparagus
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A festive spring lunch featuring wild-caught salmon fillets roasted alongside honey-glazed carrots and tender asparagus, finished with fresh dill and lemon.
Time
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
2 fillets salmon (wild-caught)
4 medium carrot (peeled and sliced into sticks)
1 bunch asparagus (woody ends trimmed)
1 tbsp honey
2 tbsp ghee (melted)
1 whole lemon (half juiced, half sliced)
1 tbsp dill (chopped)
1 pinch salt
1 pinch black pepper
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
Preheat your oven to 400°F (200°C). Do not use a microwave for any part of this recipe.
- 2
Prepare the vegetables by peeling the carrots and cutting them into thin batons, and snapping the woody ends off the asparagus spears.
- 3
In a small bowl, whisk together the melted ghee, honey, and the juice from half of the lemon until well combined.
- 4
Place the salmon fillets in the center of a large baking sheet and arrange the carrots and asparagus around the fish.
- 5
Drizzle the honey and ghee mixture evenly over the salmon and vegetables. Season the entire tray with a pinch of salt and black pepper.
- 6
Roast in the oven for 15 to 20 minutes, or until the salmon flakes easily with a fork and the carrots are tender and slightly caramelized.
- 7
Remove from the oven and garnish immediately with the fresh chopped dill and the remaining lemon slices before serving.
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