Ginger Honey Salmon and Roast Vegetables Bowl
This Ginger Honey Salmon and Roast Vegetables Bowl is the perfect feel good meal for lazy days. In essence it is a recipe that requires little effort. We all know that salmon is really good for us but it isn't my favourite fish and so admittedly I eat it very rarely! So you know this has got to be good if it has been on repeat for the last few weeks.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Lunch
Cuisine Chinese
Salmon 2 Salmon Fillets 2 tbsp Sesame Oil 100 grams Honey Roughly 4 heaped tbsp 2 tbsp Chilli Sauce I use Sambal Olek 2 tbsp Soy Sauce 1/2 inch Ginger Crushed 2 cloves Garlic Crushed 1 tbsp Lemon Juice Tender Stem Broccoli and Asparagus 1 tbsp Butter 8 Tenderstem Broccoli 8 Asparagus Tips Ends chopped 1 clove Garlic crushed Juice Half Lemon Salt and Pepper Onions, Peppers and Mushrooms 1 tbsp Oil 1/2 Onion Diced 1 clove Garlic crushed 20 Button Mushrooms Sliced in 1/4 cm slices 1 Red or Yellow Pepper Sliced into strips Salt and Pepper Salmon Preheat oven to 200 degrees C/Gas Mark 6.
Pat dry the salmon, then add to a large bowl with all the ingredients listed under salmon.
Cook for 10 - 15 minutes until flaky. Time is dependent on thickness of fish.
Asparagus and Broccoli Meanwhile, heat a large frying pan over medium high heat and add the butter.
When it has melted, stir in the garlic and add the tenderstem broccoli and asparagus. Cover the pan and cook for about 2 - 3 minutes.
Add the lemon juice. Season with salt and pepper and toss to combine.
Onions, Peppers and Mushrooms Heat oil in a small pan over high heat. Add the onions and cook for 7 - 8 minutes until golden brown.
Stir in the garlic and mushrooms cook for a further 7 - 8 minutes.
Add the peppers and cook for a further 10 minutes and then season.