shared by followers | following


  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


¾ cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peel, smash or chop
4 {6oz} center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and fresh ground pepper
2 tablespoons olive oil {1oz}
1 large or 2 small shallots, thin sliced
Kosher salt and freshly ground pepper
2 cloves garlic, peel, smash or chop
12 oz. frozen shelled edamame, thawed
6 oz. sugar snap peas, halved
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


FOR THE GLAZE: In a small saucepan, bring vinegar, maple syrup, mustard and garlic to a boil over med-heat. Reduce heat to a simmer and cook until thick, 12 minutes. Set aside to cool 5 minutes. FOR THE SALMON: Position a rack in the center of the oven and preheat oven to 400°F. Line a small baking sheet with parchment paper. Arrange salmon on the baking sheet. Drizzle both sides of the salmon with olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Roast until salmon is cooked through and flakes easily with a fork, 8-10 minutes. Set aside to cool 10 minutes. FOR THE VEGETABLES: In a medium skillet, heat olive oil over med-high heat. Add shallots, 1 teaspoon salt and ¼ teaspoon pepper and cook until the shallots are softened, 3 minutes. Add garlic and cook until aromatic, 30 seconds. Add edamame and snap peas and cook until warmed through, 3 minutes. Season with salt and pepper. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

More recipes by JANINE W.

views icon 620 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In