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Brown Sugar Glazed Salmon with Jicama Salad

    A fast and fresh seafood dinner, this roasted brown sugar salmon is served over a crunchy jicama mint salad.

    Brown Sugar Glazed Salmon with Jicama Salad

    One of our favorite recipes is this gorgeous roasted brown sugar salmon served over a crunchy jicama mint salad made with fennel and arugula. The flavor of the dish were perfectly balanced and the high amount of protein and fiber left me satisfied but not weighed down. Ready in less than 30 minutes, it truly was a weeknight dinner dream come true.

    Brown Sugar Salmon with Jicama Slaw - an easy dinner recipe
    Brown Sugar Salmon with Jicama Fennel Slaw - an easy seafood recipe

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    Brown Sugar Salmon with Jicama Slaw - a fresh and fast dinner recipe

    Brown Sugar Glazed Salmon with Jicama Salad

    5 stars
    A fast and fresh seafood dinner recipe, this roasted brown sugar salmon is served over a crunchy jicama mint salad.
    PREP: 5 mins
    COOK: 10 mins
    TOTAL: 15 mins
    Servings: 2

    Ingredients
     

    • 2 six ounce – salmon fillets
    • ½ tbsp brown sugar
    • 1 juice of half an orange
    • 4 teaspoons extra virgin olive oil (divided)
    • 1 ½ teaspoons salt (divided)
    • ¾ teaspoon pepper
    • 1 teaspoon white wine vinegar
    • 1 ounce arugula
    • ½ ounce fresh mint
    • 1.25 ounces sliced fennel root
    • 6 ounces jicama sticks
    • 1 ounce sliced almonds

    Instructions
     

    • Pre-heat oven to 475 degrees. Line a baking sheet with foil and brush lightly with oil.
    • In a small bowl stir together brown sugar, half of the juice from the orange, 1 teaspoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
    • Place salmon on the prepared baking sheet and spoon brown sugar mixture over. Roast until just cooked through about 8-10 minutes.
    • While salmon is roasting, in the same small bowl whisk together remaining orange juice, vinegar, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
    • In a large mixing bowl, toss together the arugula, mint, fennel and jicama. Set aside.
    • In a small saute pan over medium-high heat, add the almonds and cook, tossing often, until JUST beginning to brown. Set aside.
    • Right before serving, whisk dressing again and toss with salad.
    • To serve, place salmon on a platter and top with salad. Sprinkle with toasted almonds.

    Nutrition

    Calories: 527kcalCarbohydrates: 21.7gProtein: 40.7gFat: 31.4gSaturated Fat: 4.2gPolyunsaturated Fat: 27.2gTrans Fat: 0gCholesterol: 105mgSodium: 1852mgFiber: 6.1gSugar: 10.2g

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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