Broiled Honey Salmon with Chipotle-Lime Baby Broccoli & Garbanzos
Prep: 15 minutes
Broil: 33 minutes • Serves: 4
1 whole skin-on salmon fillet (about 2-1/2 pounds)
2 tablespoons honey
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 bunches baby broccoli, ends trimmed, thicker florets halved lengthwise (about 2 pounds)
1/2 cup drained and rinsed garbanzo beans
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/4 teaspoon chipotle powder
1. Place oven rack about 6 inches from broiler; preheat broiler to low. Line 2 rimmed baking pans with aluminum foil; spray with cooking spray. Place salmon fillet, skin side down, on 1 prepared pan.
2. In small microwave-safe bowl, heat honey in microwave oven on high 20 seconds or until melted; brush over salmon. Sprinkle salmon with 1/2 teaspoon salt and pepper; broil 23 minutes or until internal temperature reaches 145°.
3. In large bowl, toss broccoli, beans, lime juice, oil, chipotle powder and remaining 1/4 teaspoon salt; spread on remaining prepared pan and broil 10 minutes or until vegetables are tender. Makes about 3 cups.
4. Cut half of salmon fillet into 4 pieces; serve with vegetable mixture.
5. Slightly cool remaining salmon and remove skin; wrap in foil and refrigerate up to 3 days. Use leftover salmon in the Honey-Tamari Salmon Stir-Fry recipe.
Approximate nutritional values per serving (4 ounces salmon, 3/4 cup vegetable mixture):
347 Calories, 14g Fat (2g Saturated), 90mg Cholesterol, 448mg Sodium,
18g Carbohydrates, 6g Fiber, 6g Sugars, 4g Added Sugars, 37g Protein
Dietitian’s Dish Tip(s):
The American Heart Association recommends eating two servings of fatty fish a week. Salmon is a nourishing, heart-smart option rich in omega-3 fatty acids that reduce inflammation, lower blood pressure and support optimal cholesterol levels.
