Easy for Entertaining
Honey-Glazed Salmon
Roasted Beet Salad with Goat Cheese
Ingredients
- 2 (6-oz) salmon fillets
- 2 Tbsp honey
- 1 Tbsp low-sodium soy sauce
Instructions
- Preheat broiler. Place fish on a lightly greased broiler-safe pan. Combine honey and soy sauce; brush on fish.
- Broil 8 to 10 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2 large beets, peeled and cut into wedges
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp freshly ground pepper, divided
- 1 (5-oz) pkg baby arugula
- ¼ cup sliced almonds, toasted
- 1½ tsp balsamic vinegar
- 1½ tsp honey
- ½ tsp grainy Dijon mustard
- 1 oz goat cheese, crumbled
Side Dish Instructions
- Preheat oven to 425°F. Combine beets, 1 Tbsp oil, ¼ tsp salt, and ¼ tsp pepper on a lightly greased rimmed baking sheet.
- Bake 30 minutes, turning occasionally, or until beets are tender; cool.
- Combine arugula, nuts, and beets in a bowl.
- Whisk together vinegar, honey, mustard, ¼ tsp each salt and pepper, and 1 Tbsp oil; pour over salad, and toss. Top with cheese.
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