Here’s the problem sheet pan dinners: the best have a moment where I look at the pan and think: It’s so much better than I expected. The whole point of this type of meal is that the end result has to be more than the sum of its parts – and that’s certainly the case with this Summer Balsamic Salmon.
Why This Balsamic Salmon Always Works
Here’s how this one goes: First you roast the cherry tomatoes, zucchini, garlic and shallots – about 15 minutes at 400 degrees – until everything softens and the tomatoes start to split and become candied around the edges. Then you start the grill, nestle the salmon directly into the vegetables, and finish it all off over high heat. After a few minutes, brush the salmon with a quick mixture of balsamic vinegar and honey, let it caramelize under the grill for a few more minutes, and that’s it. The glaze glazes everything, making it tangy-sweet and slightly sticky around the edges — and the smell when you open the oven will have everyone in the kitchen, wondering when dinner will be ready.
This is the one I keep in constant rotation, not only because it’s delicious, but also because it is a quick dinner (30 minutes, which means I can get to the end of a busy day without feeling stressed). Plus, I love that it all happens in one pot and somehow it still looks like the kind of dinner you’d order at a restaurant (with almost no more cleanup, even though you made it all at home).
The vegetables that make this salmon taste like summer
The vegetables are what make this dish summery and give the dish tons of flavor. Regular or baby zucchini (if you can find it at the farmer’s market, grab it) are cut in half lengthwise so the cut side caramelizes against the pan, and the cherry tomatoes burst and essentially become their own little sauce that pools around the salmon. Garlic and shallot roast until soft and sweet, almost jammy themselves, then brightened with lemon and fresh thyme.
2-ingredient balsamic glaze
The glaze contains only two ingredients: 3 parts balsamic to 1 part honey. Simply mix it together in a small bowl while the vegetables are having their first turn in the oven. The result has a much more complex taste: the balsamic gives that touch of acidity, complemented by the honey, and under the grill it thickens and becomes a glaze for the salmon.
How to Use Your Grill (Without Overdoing It)
A lesson about broilers that I learned the hard way (too many times to count): it works quickly. Three minutes before frosting, then another two or three minutes to finish. The direct heat from above is what caramelizes the glaze and gives you that golden brown crust, and the salmon stays tender because it’s only under high heat for a few minutes total. You want the salmon to be just cooked through, still a little translucent in the center if that’s your preference.
The finishing touches that bring it all together
When your balsamic salmon comes out of the oven, I highly recommend squeezing a few slices of roasted lemon over everything, then drizzling it all with fresh basil to cut the richness. It also makes the whole pan look incredibly gorgeous if you’re serving at the family table.
This is the kind of dinner I want to eat all summer long. It’s light enough for a meal on the patio in the sun, and satisfying enough that no one’s going through the pantry an hour later – a Mediterranean diet recipe it seems indulgent.
If you’re looking for an easy salmon recipe that deserves a place in the weeknight rotation, this is it. Find the full recipe below and let me know in the comments if you try this one!
Balsamic salmon on plate with cherry tomatoes and zucchini
Description
A 30-minute sheet pan dinner that’s more than the sum of its parts. The honey-balsamic glaze makes the salmon and vegetables sticky and caramelized.
Ingredients
- 4 5 ounce salmon fillets (cut in half if you want them more well done)
- 1 pint cherry tomatoes
- 5 garlic cloves
- 1 shallot
- 1 lemon
- A few sprigs of thyme
- extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon Honey
- Basil leaves for garnish
Instructions
- Preheat oven to 400 degrees. Cut each zucchini into 4 lengthwise, then cut it in half crosswise. (If using small zucchini, cut them in half lengthwise.)
- Peel and roughly chop the garlic, then pthe eel and cut the shallot into slices. Cut the lemon into thin slices.
- In a medium bowl, combine zucchini, cherry tomatoes, garlic, shallot, lemon and thyme. Drizzle with about ¼ cup olive oil, then season generously with salt and pepper. Mix and pour onto a foil-lined baking sheet.
- Bake for 15 minutes, then remove from the oven and turn up the grill.
- Mix balsamic and honey in a small bowl.
- Place the salmon fillets in the vegetables, then drizzle with olive oil and season well with salt and pepper.
- Grill for 3 minutes, then brush with the balsamic/honey mixture and pour more over and around the vegetables. Grill for another 2 to 3 minutes, until the salmon is cooked to your liking.
- Remove from oven and garnish with fresh basil. Eat and enjoy!
Keywords : balsamic salmon
The position This sheet pan balsamic salmon is the simple dinner that always hits the spot appeared first on Camille Styles.