I have shared this salmon glaze before and I changed it up just by adding a bit of lemon zest and juice to make it brighter and give it more dimension. Over the winter I used rosemary and thyme but parsley felt brighter and more “spring-timey” for today. This weeknight meal is heavy in our rotation because it’s mild enough for the kids, they actually love this salmon, and still interesting enough for Mom and Dad. It couldn’t be an easier meal to prepare.
what you need:
1/4 cup olive oil
1/4 cup marmalade ( I recommend Bon Maman)
1/2 tsp salt and pepper
1 tsp dried parsley
zest and juice from half a lemon
fresh ground salt and pepper
Whisk first 5 ingredients together in a large glass measuring cup. Preheat oven to 400 and bring salmon out of the refrigerator to bring to room temperature (not more than 20 minutes in advance). Clean, peel, and/or chop your vegetables. Line a baking sheet with parchment paper and place carrots and radishes on the pan. Sprinkle with salt and pepper and bake for about 10-15 minutes until half way cooked. Remove pan from the oven and place salmon and asparagus on the pan and sprinkle salt and pepper on the fish and asparagus. Drizzle glaze evenly over top of the salmon and vegetables. Put back in the oven until fish is cooked through (about 10-12 minutes). Enjoy 😊.