Hot Honey Salmon with Rice & Garlicky Green Beans

• 35 min total
• 20 min hands-on
• Serves 4
• 790 kcal
• 42 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 1½ cups long-grain rice
• 1 lb green beans, trimmed
• 3 cloves garlic, thinly sliced
• 1 tbsp olive oil
• ¼ cup honey
• ½ tsp red pepper flakes
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• 4 salmon fillets (6 oz each)
• 1 tsp smoked paprika
• salt
• black pepper

Method

1. Bring the rice, 2¾ cups water and ½ tsp salt to a boil in a saucepan. Cover, turn the heat to low and cook 18 minutes, then rest off the heat, still covered, for 5 minutes.
2. Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment. Toss the green beans and garlic with the olive oil and ¼ tsp salt on one side of the sheet.
3. Make the hot honey: warm the honey, red pepper flakes, apple cider vinegar and butter in a small saucepan over low heat, stirring, until the butter melts, about 2 minutes. Set aside 2 tbsp for serving.
4. Pat the salmon dry, lay it skin side down on the other side of the sheet and season with the smoked paprika, ½ tsp salt and a few grinds of pepper. Brush generously with the hot honey.
5. Roast 10–12 minutes, until the salmon flakes easily and reaches 145°F (63°C) in the thickest part and the green beans are tender and blistered. For a stickier glaze, broil for the last 1–2 minutes, watching closely so the honey doesn’t burn.
6. Serve the salmon over the rice with the green beans, drizzled with the reserved hot honey.

More recipes like this

Honey-Soy Salmon with Rice & Broccoli30 min Sesame-Ginger Salmon Rice Bowls30 min

Lemon Garlic Baked Cod with Potatoes & AsparagusIn the Tablewise app

Shrimp & Broccoli Stir-Fry30 min Blackened Salmon with Mango Salsa & Asparagus30 min

Cheesy Tuna Pasta Bake with Corn & PeasIn the Tablewise app