Go Back
Spicy Honey Balsamic Salmon Bowls

Spicy Honey Balsamic Salmon Bowls

The ultimate weeknight dinner awaits with these Spicy Honey Balsamic Salmon Bowls. Featuring tender salmon coated in a sweet and tangy balsamic glaze, paired with fresh asparagus and creamy avocado, this dish is as delicious as it is nutritious. Perfect for a quick meal, you'll want to make this tonight!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup Balsamic vinegar
  • 4 tablespoons Honey
  • 2 tablespoons Tamari/Soy sauce
  • 2 cloves Garlic, chopped
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • to taste Chili flakes
  • 4 filets (4-6 ounce) Salmon, cut into bite-size chunks
  • 1 bunch Asparagus, ends trimmed
  • 2 tablespoons Olive oil or sesame oil
  • to taste Salt and black pepper
  • 2 Avocados, diced
  • 2 tablespoons Lemon juice
  • 2 tablespoons Toasted nuts/seeds
  • 1/2 cup Mixed herbs, chopped (use dill and basil)
  • 1/2 cup Crumbled feta

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Large Pot
  • Mixing Bowl
  • Chef's Knife
  • Cutting Board

Method
 

  1. 1. Preheat your oven to 450° F. This high temperature will give the salmon a lovely caramelization while keeping it moist.
  2. 2. In a saucepan, combine balsamic vinegar, honey, tamari/soy sauce, garlic, dried thyme, dried oregano, and chili flakes. Set it over medium heat and bring to a boil for 3 to 4 minutes. You’ll notice the sauce bubbling and thickening; this means it’s ready to be taken off the heat.
  3. 3. Arrange the salmon filets on a baking sheet, tossing them with half of the balsamic sauce. Make sure they’re evenly coated for maximum flavor. Next, place the asparagus around the salmon, drizzle with one tablespoon of olive oil, and season with salt and pepper.
  4. 4. Slide the baking sheet into the oven and bake for 10 to 15 minutes. Keep an eye on the salmon; you want it cooked to your liking. For that perfect finish, switch the oven to broil during the last minute to give the dish a lightly caramelized top.
  5. 5. While the salmon is baking, prepare the avocado salad. In a bowl, combine avocados, one tablespoon of olive oil, lemon juice, mixed herbs, toasted nuts/seeds, and feta. Mix gently and season with salt to taste. The creaminess of the avocado paired with the tangy lemon is going to be fantastic!
  6. 6. When the salmon and asparagus are done, carefully spoon them over bowls of rice, and top with generous helpings of the avocado/feta salad mix. The colors and textures will be stunning, making it an incredibly inviting dish.
  7. 7. Dig in and enjoy each bite of your Spicy Honey Balsamic Salmon Bowls. The balance of flavors is sure to impress!

Notes

  • Storage: Leftover salmon can be stored in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stove.
  • Freezing: You can freeze cooked salmon for up to three months. Just ensure it’s well-sealed to avoid freezer burn.
  • Pairing: These bowls pair beautifully with a side of quinoa or brown rice, which adds more fiber and nutrients.
  • Herb Variations: Mix up the herbs in your salad to include whatever's fresh or available to you. Parsley or cilantro would work wonderfully!
  • Spice Level: Adjust the amount of chili flakes based on your preferred heat level. You can also omit them for a milder taste.