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    Photo by JANINE W.

    • Prep Time


    • Cook Time


    • Servings



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    • 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.