Ingredients:

  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 (6 oz) salmon fillets (approximately 170 g each)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 1 bell pepper, sliced (any color)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Instructions:

  1. In a mixing bowl, combine soy sauce, honey, and rice vinegar. Whisk until mixed.
  2. Season salmon fillets with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat.
  3. Add garlic and ginger to the skillet, sauté for 30 seconds until fragrant. Add broccoli, carrots, and bell pepper; sauté for 4-5 minutes until tender-crisp.
  4. Push vegetables to the side and place salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until golden brown.
  5. Flip salmon fillets and spoon glaze over the top. Cook for an additional 2-3 minutes until salmon is cooked through (internal temperature reaches 145°F/63°C).
  6. Plate the glazed salmon with the sautéed veggies on the side. Drizzle with any remaining glaze from the skillet.