Fody’s Easy Balsamic Glazed Salmon with Roasted Vegetables

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 10 minutes

Cooking Time: 50 minutes

Makes 4 servings

Description of Fody’s Easy Balsamic Glazed Salmon with Roasted Vegetables

For a simple weeknight meal that feels like a special occasion, this Easy Balsamic Glazed Salmon with Roasted Vegetables is it! It’s bursting with flavor from the easy-to-make glaze and is nourishing too.

Fody’s Easy Balsamic Glazed Salmon with Roasted Vegetables Ingredients:

  • 4 medium potatoes, peeled and cut into 1-inch chunks
  • 4 medium carrots, peeled and cut into 3/4 - inch chunks
  • 1 cup sliced fennel bulb
  • 3 tbsp Fody’s Shallot Infused Olive Oil, divided
  • 1 ¼ tsp kosher salt, divided
  • ¼ cup balsamic vinegar
  • ½ cup Fody’s Original Ketchup
  • 2 tsp agave nectar
  • 4 salmon fillets, 5-6 oz. each
  • ½ cup pecans
  • ¼ cup finely chopped parsley

          Directions for Fody’s Easy Balsamic Glazed Salmon with Roasted Vegetables

          1. Preheat oven to 400 degrees. Place parchment paper on a large, rimmed baking tray(s). Arrange potatoes on one end of the tray, then carrots, then fennel. Drizzle 2 tbsp shallot oil on vegetables, then sprinkle 1 tsp kosher salt. Gently toss each vegetable to coat. Place into oven and bake for 40-50 min until carrots and potatoes are tender, tossing halfway. Remove fennel from oven early if getting too browned. 
          2. Meanwhile, combine balsamic vinegar, ketchup, and agave nectar in a small saucepan over medium heat and simmer for 5 min, stirring occasionally. Remove from heat. 
          3. Place parchment paper on a medium, rimmed baking sheet. Place salmon onto sheet skin-size down. Drizzle with remaining 1 tbsp shallot oil and ¼ tsp kosher salt, and rub or brush to coat. Bake 10 min, then brush on half of glaze onto salmon, then bake another 3-5 min. Once removing from oven, spoon on remaining glaze. 
          4. While salmon and vegetables are baking, toast pecans by adding them to a dry pan over medium heat and cooking for 2-4 min, stirring often. 
          5. To serve, top vegetables with salmon fillets, toasted pecans, and chopped parsley.

            About the Chef

            low-fodmap-food-blogger-dede-wilson

            Janet Gronnow

            Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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