Ingredients:

  • 4 salmon fillets (170g each)
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups mixed seasonal vegetables (e.g., bell peppers, zucchini, carrots)
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs

Instructions:

  1. In a medium saucepan, combine balsamic vinegar, honey, minced garlic, salt, and pepper. Whisk over medium heat until simmering, then reduce heat and simmer for 5-7 minutes until thickened. Set aside to cool.
  2. Place salmon fillets in a shallow dish and pour the cooled balsamic mixture over them, coating all sides. Cover and marinate in the refrigerator for at least 15 minutes.
  3. Preheat the oven to 200°C (400°F). Wash and chop the seasonal vegetables into uniform pieces, then toss them with olive oil, dried Italian herbs, salt, and pepper in a large bowl.
  4. Spread the seasoned vegetables evenly on a baking sheet and roast in the preheated oven for 15 minutes.
  5. After roasting the vegetables for 15 minutes, remove the baking sheet and make space for the salmon fillets. Place the marinated salmon skin-side down and brush with any remaining glaze.
  6. Return the baking sheet to the oven and cook for an additional 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.
  7. Serve the salmon alongside roasted vegetables and drizzle with any remaining balsamic glaze.