Balsamic Glazed Salmon and Roasted Root Vegetables

5 from 2 votes

Balsamic Glazed Salmon and Roasted Root Vegetables

Sheet Pan Balsamic Glazed Salmon and Roasted Root Vegetables takes less than 30-minutes for weekdays but is fancy enough for guests.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Calories: 522kcal

Author: HWC Magazine

Ingredients

3 Carrots large chopped
3 Parsnips large chopped
2 Leeks white and green segments chopped
4 tablespoon Olive oil
2 teaspoon Italian Seasoning we used Sicilian Spice from Mieradici
Salt and pepper to taste
4 fillets Salmon wild caught
2 cloves Garlic sliced
⅓ cup Fondo Montebello Aceto Balsamico di Modena IGP (balsamic vinegar)
Fresh herbs to garnish optional

US Customary - Metric

Instructions

Preheat oven to 400 degrees F.
Line baking sheet with aluminum foil. Toss carrots, parsnips, leeks, 1 teaspoon of Italian seasoning, 2 tablespoons of olive oil, salt and pepper to taste directly on to your lined baking sheet. Spread out to a single layer of vegetables. Bake for 10 minutes.
In the meantime, rub each of your salmon fillets in olive oil, salt and pepper and the remaining 1 teaspoon of Sicilian Spice Seasoning (or Italian spice blend) Remove your roasted vegetables out of the oven and make 4 spaces between the vegetable for your salmon fillets. Place your salmon fillets on to the pan with the semi-roasted toot vegetables and place back in the oven for 7 minutes.
While your salmon is baking, make your balsamic glaze for the top of the salmon.
If using quality medium thick REAL balsamic vinegar, use a small sauce pan and heat up 1 tablespoon of oil and garlic slices and saute until aromatic. Remove sauce pan from heat and add ⅓ cup of quality balsamic and stir. Set aside
If using the regular run of the mill grocery store industrial grade balsamic, you will need reduce ⅔ cup of balsamic vinegar in a pan for about 15 minutes until it starts to coat the back of the spoon and then add a tablespoon of EVOO and garlic to the pan. Set aside.
Assess your salmon to see if starting to flake with a fork. Your salmon fillets will take between 10 to 15 minutes to cook depending on thick your salmon fillets are. About 2 minutes before you are ready to pull your salmon fillets out of the oven drizzle the balsamic glaze over the salmon and return back to the oven.
Once your salmon flakes easily with a fork, remove your sheet pan from the oven. Garnish with fresh herbs if desired and Enjoy!

Notes

We suggest you always line your baking sheet with aluminum foil for easier clean up. You can thank us later for the reminder…
If you use a good balsamic vinegar then there is no need to cook the glaze down. We made our glaze by frying a little garlic in EVOO and then taking the sauce pan off the heat and adding our Fondo Montebello Aceto Balsamico di Modena IGP at the very end. This balsamico is already a medium thickness so we just drizzled it onto the salmon the last 2 minutes of the cooking process.
If you use an industrial grade balsamic from your local grocery store for $3.99 you are going to have to do a wee bit more work to make this into a delicious glaze. It will take you approximately 15 to 30 minutes over medium low heat to allow the balsamic vinegar to reduce by half or until it coats the back of a spoon. Please note that the reduced balsamic glaze will continue to thicken as it sits. If you over shoot and get it too thick, add a couple drops of the original balsamic to thin out. The glaze will naturally get sweet as it reduces so there is no need to add sweetener to it.
Do not add the glaze over the salmon at the beginning of the cooking process as it will smoke and lose its flavor. Only add the glaze at the very end of the cooking process. About 1-2 minutes left.
Cooking time for your salmon will be dependent on how thick your fillets are. Start checking your salmon at the 7-8 minute mark. Your salmon may take between 10- 15 minutes until they flake easily with a fork.

Nutrition