Balsamic Glazed Salmon
Roasted Vegetables
Ingredients
- ½ cup balsamic vinegar
- ¼ cup white wine (or use chicken broth)
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 tsp dried crushed rosemary
- 6 (6-oz) salmon fillets
- 2 Tbsp olive oil
Instructions
- Combine vinegar, wine, honey, mustard, and rosemary in a saucepan; bring to a boil, reduce heat, and simmer 10 minutes or until reduced by half.
- Meanwhile, lightly season salmon with salt and pepper. Cook salmon in hot oil in a large skillet over medium-high heat, in batches if necessary, 3 to 4 minutes per side or to desired doneness.
- Spoon sauce over fish.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 (16-oz) pkg cubed butternut squash
- 1 red onion, cut into wedges
- 3 Tbsp olive oil
- 1 Tbsp lemon-pepper seasoning
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until vegetables are browned and tender.
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