One-Pan Honey Garlic Salmon with Rainbow Vegetables (25 Minutes)

aka The Weeknight Wonder

This is my go-to recipe when I want to look like a kitchen wizard but only have half an hour after work. The secret is cooking everything in one pan so the vegetables soak up all that gorgeous honey garlic sauce while the salmon gets perfectly flaky. My kids actually ask for the broccoli in this dish, which honestly feels like a parenting miracle every single time.

Ingredients

• 4 salmon fillets (6 oz each), skin removed
• 2 medium zucchini, sliced into half-moons
• 1 large red bell pepper, cut into strips
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 3 tablespoons avocado oil, divided
• 4 cloves garlic, minced
• ¼ cup raw honey
• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. Prep the vegetables: Heat 2 tablespoons avocado oil in a large skillet or sheet pan over medium-high heat. Add zucchini, bell pepper, and broccoli. Cook for 5-6 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Make the sauce: In a small bowl, whisk together minced garlic, honey, coconut aminos, rice vinegar, sesame oil, and grated ginger until smooth.
3. Season the salmon: Pat salmon fillets dry and season both sides with salt and pepper. Push vegetables to one side of the pan.
4. Cook the salmon: Add remaining 1 tablespoon oil to the empty side of the pan. Add salmon fillets and cook for 4-5 minutes on the first side without moving them.
5. Flip and glaze: Flip salmon and add cherry tomatoes to the vegetable side. Pour the honey garlic sauce over everything and cook for another 3-4 minutes until salmon flakes easily and sauce thickens.
6. Garnish and serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately.

Tips

• Don’t move the salmon once it hits the pan — let it develop that golden crust
• If your pan isn’t large enough, use a sheet pan in the oven at 425°F for the same cook times
• Swap the vegetables for whatever you have: asparagus, green beans, or Brussels sprouts all work great
• Leftovers make an excellent cold salad the next day over greens