Honey-Soy Salmon
with Roast Veggie Salad & Ginger Aioli
- Soy
- Gluten
- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
Around 30 minutes is all that's standing between you and this delectable low-carb dish. There are three simple components: roasted veggies, salad and salmon with an irresistible glaze, and they come together in perfection. You've got this! This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
potato
1
carrot
1
zucchini
1 packet
ginger paste
1 packet
salmon
(Contains: Fish May be present: Crustaceans, Mollusc)
1 bag
mixed salad leaves
1 sachet
garlic aioli
(Contains: Eggs)
Not included in your delivery
olive oil
1 tbs
honey
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten)
1 tbs
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato and carrot into small chunks. Thinly slice the zucchini into half-moons.
Place the potato, carrot and zucchini onto a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, combine the ginger paste, honey, soy sauce, water and a pinch of pepper in a small bowl. Pat the salmon dry and season both sides.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). With 1 minute remaining on the salmon, add the honey-soy mixture to the pan. Simmer, until slightly thickened, 30 seconds.
While the salmon is cooking, combine the roasted veggies, mixed salad leaves and a drizzle of white wine vinegar in a large bowl. Season to taste.
Divide the honey-soy salmon and roast veggie salad between plates. Pour over any glaze from the pan. Serve with the garlic aioli.
Customer reviews
Review summary
Updated on July 2026- Flavour: The honey-soy glaze was a standout, with many customers loving the balance of sweet and savoury on the salmon. Some found the sauce too salty or overpowering; using low-sodium soy sauce helped dial it back.
- Ease of prep: Most found this a quick and straightforward weeknight cook, with clear instructions that made it easy even for first-time salmon cooks.
- Suggestions: Marinating the salmon in the honey-soy mixture for around 10 minutes before cooking helped boost flavour and prevent the fish from drying out. Several customers preferred oven-baking the salmon for more even cooking, and some noted that the carrots and potato benefit from a little extra roasting time as they cook slower than the zucchini.
- Leftovers: One customer noted the dish worked well as a cold salad the next day for lunch, though the salad leaves softened overnight.
- Portions: Quite a few customers felt the salmon portions were on the small side, particularly for four people, and some added extra roasted vegetables to make the meal more filling.
- Salad: Many customers enjoyed the roasted veggie component but found mixing hot roasted vegetables with the salad leaves made the greens soggy and unpleasant; several suggested serving the roasted vegetables separately or swapping the mixed leaves for baby spinach.
