Photo by JANINE W.

  • Prep Time


  • Cook Time


  • Servings



  • Unlock Grocery List!
  • Glaze:

  • ¾

    cup balsamic vinegar

  • 2

    tablespoons maple syrup

  • 1

    tablespoon Dijon mustard

  • 1

    clove garlic, peel, smash or chop

  • Salmon:

  • 4

    {6oz} center-cut salmon fillets, skinned

  • 2

    tablespoons olive oil

  • Kosher salt and fresh ground pepper

  • Vegetables:

  • 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


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.