Sweet & Spicy Roasted Salmon with Wild Rice Pilaf

Sweet & Spicy Roasted Salmon with Wild Rice Pilaf

from eatingwell.com
Dinner
30 min
4 servings
339 kcal / serving

Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner, which comes together in just 30 minutes.

Ingredients

  • 5skinless salmon fillets, fresh or frozen (1 1/4 lbs.)
  • 2 tablespoonsbalsamic vinegar
  • 1 tablespoonhoney
  • ¼ teaspoonsalt
  • ⅛ teaspoonground pepper
  • 1 cupchopped red and/or yellow bell pepper
  • ½ smalljalapeño pepper, seeded and finely chopped
  • 2scallions (green parts only), thinly sliced
  • ¼ cupchopped fresh italian parsley
  • 2 ⅝ cupswild rice pilaf (see associated recipes)

Directions

  1. 1

    Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.

  2. 2

    Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.

  3. 3

    Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.

  4. 4

    Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)