Orange-Glazed Salmon with Minted Spring Vegetables

sweet glazed salmon, sugar snap peas, asparagus, mint

Serves: 2 | Time to Table: 20 minutes | Calories: 358 | Protein Category: Fish | Allergens: Contains Seafood (Salmon) | Excellent Source of: Iron, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Fiber


$15.99/Serving
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Equipment:

  • - Basting Brush
  • - Chef's Knife
  • - Large Nonstick Skillet with Lid
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Rimmed Baking Sheet
  • - Small Bowl
  • - Zester

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Coconut or Avocado Oil (for Paleo)
  • - Kosher Salt or Flake Sea Salt
  • - Vegetable Cooking Spray

What We Send:

  • - Asparagus
  • - Dijon Mustard
  • - Honey
  • - Minced Shallot
  • - Mint
  • - Orange Slices
  • - Salmon
  • - Sugar Snap Peas

Wine Pairings by @grapefriend

Try a fruity Sonoma Pinot Noir, a classic varietal for salmon.

Beer Pairings

The hops, aroma, and bitterness with a refreshing finish of a Pilsner works well with salmon; the bitterness offers contrast with sweet reduction sauces.

TK Table Talk:

When you see a shooting star, do you make a wish?

What To Do:

1. Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.


Orange-Glazed Salmon with Minted Spring Vegetables
 - Step 1

2. Prepare Marinade/Dressing: Grate zest from orange and squeeze the juice. Place both in a small bowl. Stir in honey and mustard.


Orange-Glazed Salmon with Minted Spring Vegetables
 - Step 2

3. Bake Salmon: Sprinkle salmon with ½ teaspoon each salt and pepper. Spoon half of orange mixture over salmon. Bake 5 minutes.


Orange-Glazed Salmon with Minted Spring Vegetables
 - Step 3

Baste with any sauce that has thickened on the baking sheet and bake 3 to 5 minutes longer or until salmon flakes with a fork.

4. Chop mint.


Orange-Glazed Salmon with Minted Spring Vegetables
 - Step 4

5. Cook Vegetables: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add sugar snap peas, asparagus, shallot, ¼ teaspoon each salt and pepper, and ¼ cup water. Cover and cook 3 minutes. Uncover and stir in remaining orange mixture and mint. Sauté 2 to 3 minutes longer or until sauce is syrupy and vegetables are crisp-tender.

To Serve: Divide salmon and vegetables evenly between two serving plates. Season with salt and pepper to taste.

Pro Tip:

To get the most juice out of the orange, let it stand at room temperature before squeezing.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife.

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