Baked Lemon Balsamic Salmon Bowls. | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Baked Lemon Balsamic Salmon Bowls.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: SIGNATURE SELECTS Balsamic Vinegar; SIGNATURE SELECTS Honey, Raw, Wildflower; Sun Tropics Tamari Soy Sauce Mochi Rice Bites; Elephant Garlic; Litehouse Freeze Dried Thyme; McCormick Ground Oregano; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Chicken of the Sea Pink Salmon; SIGNATURE SELECTS Asparagus Spears, Cut; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Morton Iodized Salt & Black Pepper; Organic Avocado; Signature Farms Lemon Juice; SIGNATURE SELECTS Toasted Oat, Honey Nut; O Organics Fresh Herb Blend; Boar's Head Crumbled Feta Cheese

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Baked Lemon Balsamic Salmon Bowls.

Serves 415 mins prep15 mins cook

Salmon chunks glazed in a deliciously tangy, salty-sweet balsamic sauce, all baked on one sheet pan and done in 30 minutes!

2 servings

What you need

⅕ cup balsamic vinegar

2 tbsp honey

1 tbsp tamari soy sauce

1 clove garlic

½ tsp dried thyme

½ tsp dried oregano

½ pc chili flakes

½ pc salmon

½ bunch asparagus

1 tbsp olive oil

½ pc salt & pepper

1 pc avocado

1 tbsp lemon juice

1 tbsp roasted nuts

¼ cup fresh mixed herbs

¼ cup feta

Instructionskeyboard_arrow_up


0 1. Preheat the oven to 450° F.2. In a saucepan, combine balsamic vinegar, honey, tamari/soy sauce, garlic, thyme, oregano, and chili flakes. Set over medium heat. Bring to a boil for 3-4 minutes, until the sauce bubbles and begins to thicken. Remove from the heat. 3. On a baking sheet, toss the salmon with half of the balsamic sauce and arrange in an even layer. Arrange the asparagus around the salmon, toss with 1 tablespoon of oil and season with salt and pepper. 4. Bake for 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly caramelized. Toss the salmon with the remaining balsamic sauce. 5. Meanwhile, combine the avocado with 1 tablespoon of oil, lemon juice, herbs, nuts/seeds, and feta in a bowl. Season with salt.6. Spoon the asparagus and salmon over the bowls of rice. Top with lots of the avocado/feta salad mix. Enjoy!

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