Roasted Salmon and Rhubarb
Elevate your weeknight dinner with this exquisite Roasted Salmon and Rhubarb recipe, a delightful interplay of savory and tangy flavors. Succulent, skin-on salmon fillets are marinated in a fragrant blend of olive oil, honey, balsamic vinegar, fresh rosemary, garlic, and zesty lemon, then roasted to perfection for a melt-in-your-mouth texture. The unique pairing of caramelized rhubarb, lightly sweetened with honey, adds a tart and vibrant contrast that transforms this dish into a restaurant-quality masterpiece. With just 15 minutes of prep and 20 minutes in the oven, this easy yet elegant meal is perfect for impressing guests or treating yourself to something special. Serve it with a drizzle of the remaining marinade and a fresh rosemary garnish for a dinner bursting with flavor, color, and sophistication.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on, about 6 oz each)
- 2 cups rhubarb stalks
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon rosemary (fresh, finely chopped)
- 1 whole lemon (for zest and juice)
- 2 cloves garlic cloves (minced)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Trim the rhubarb stalks and cut them into 1-inch pieces. Place the rhubarb in a small bowl and toss with 1 tablespoon of honey and 1 tablespoon of olive oil.
Spread the rhubarb pieces on one side of the prepared baking sheet, leaving space for the salmon fillets.
Pat the salmon fillets dry with a paper towel and arrange them skin-side down on the baking sheet next to the rhubarb.
In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of honey, balsamic vinegar, minced garlic, rosemary, salt, black pepper, and the zest and juice of half a lemon. Whisk well to create a marinade.
Brush the marinade evenly over the salmon fillets, ensuring they are well coated. Reserve some marinade for later use.
Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork. The rhubarb should be tender and slightly caramelized.
During the last 5 minutes of roasting, brush the remaining marinade over the salmon and rhubarb for added flavor.
Once cooked, remove from the oven and allow the salmon to rest for 2 minutes. Serve the roasted salmon alongside the tangy rhubarb, garnished with additional fresh rosemary and a wedge of lemon if desired.
Enjoy your Roasted Salmon and Rhubarb dish as a light yet satisfying meal!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 43.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 483 mg | 37% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
