Honey Glazed Salmon with Roasted & Grilled Summer Veggies – A Light, Flavor-Packed Dinner in 30 Minutes

After a few indulgent weeks vacationing in Moscow and Tuscany (yes, I had way too much pizza and gelato in Italy!), I’m finally back in my kitchen—and craving something fresh, vibrant, and nourishing. This Honey Glazed Salmon with Roasted and Grilled Summer Vegetables is exactly what my body (and taste buds) needed.

This is one of those go-to weeknight dinners that feels fancy but takes less than 30 minutes to make. It’s light, nutritious, and bursting with summer flavors—perfect for resetting after holiday feasting or simply treating yourself to something wholesome and delicious.

✨ Why You’ll Love It

• Quick & Easy: Ready in under 30 minutes.

• Healthy: Packed with protein, omega-3s, fiber, and antioxidants.

• Seasonal: Showcases the best summer veggies—zucchini, bell peppers, cherry tomatoes.

• Minimal Ingredients: The sweet-savory glaze is just honey, mustard, and a splash of soy sauce.

🍴 What You’ll Need (Serves 2)

• 2 salmon fillets (about 125g / 4.5 oz each)

• 2 bell peppers

• 1 zucchini (I used half yellow, half green)

• 2 small branches of cherry tomatoes

• 2 tbsp honey

• 1 tbsp mustard

• 1 tsp soy sauce

• 2 tbsp extra virgin olive oil (plus more for grilling)

• Salt & freshly ground black pepper

• Lemon wedges (to serve)

🔥 How to Make It

1. Roast the Bell Peppers
   Preheat oven to 200°C (390°F). Roast whole bell peppers for 15 minutes, turning once for even charring.

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2. Make the Glaze
   While the peppers are roasting, whisk together the honey, mustard, and soy sauce.

3. Prep & Grill the Zucchini
   Slice zucchini into thin rounds. Heat a grill pan with olive oil and grill the zucchini for 3-4 minutes per side, until tender and lightly charred.

4. Handle the Bell Peppers
   Once roasted, place peppers in an airtight container or plastic bag for 5 minutes—this makes peeling easier.

5. Bake the Salmon & Tomatoes
   Place cherry tomatoes on the baking tray. Brush the salmon fillets with the glaze and bake for 10 minutes until just cooked through.

6. Final Touches
   Peel the bell peppers. Brush more glaze over the cooked salmon and drizzle the rest over the veggies. Season everything with salt and pepper to taste.

7. Serve & Enjoy
   Plate everything beautifully and finish with lemon wedges. That’s it—your dinner is done!

🥗 Nutrition (per serving)

• Calories: 508 kcal

• Fat: 31g

• Protein: 30g

• Carbs: 17g

• Fiber: 4g

This dish is a personal favorite for lazy summer evenings when I want something both satisfying and guilt-free. It’s light yet filling, colorful, and oh-so flavorful.

What’s your favorite go-to summer dinner? Let me know in the comments—I’d love to try it!