Salmon With A Prune Glaze

Salmon With A Prune Glaze

Prep Time 20 minutes
Cook Time 20-25 minutes

Serving Size: 1 glazed filet (4oz)

Calories: 314

Sugar: 9g

Fat: 16g

Carbohydrates: 15g

Fiber: 2g

Protein: 24g


Dijon Roasted Broccoli

4 cups broccoli florets
2 Tbsp avocado oil
2 tsp red wine vinegar
1 Tbsp Dijon mustard
½ tsp smoked paprika
salt and pepper, to taste
squeeze of lemon juice, to finish
parsley, for garnish


Prune Glaze

1 cup prunes, rough chopped + water to cover
¼ cup balsamic vinegar
½ orange, juiced
2 cloves garlic, smashed
¼ cup water, to preference


Salmon Filet

1–2lbs salmon (6–8 filets, or fewer if desired*)
1–2 Tbsp prune glaze per filet (see above)
salt & pepper, to taste
sesame seeds
chopped green onions or chives, for garnish


Dijon Roasted Broccoli

Preheat oven to 425°F (220°C).

In a large bowl, whisk together oil, vinegar, Dijon paprika, salt and pepper. Add broccoli and toss to coat.

Transfer to a prepared baking sheet, lined and sprayed with cooking spray.

Roast 20-25 minutes. (You can add balsamic prune salmon to cook in the same oven after 5-10 minutes, if desired.)

Finish with a squeeze of lemon juice, garnish with parsley, and serve!


Balsamic Prune Salmon

Preheat oven to 425°F (220°C).

Add rough chopped prunes to a saucepan and add enough water to cover them. Bring to a boil over high heat, then reduce to a simmer and cook 6-8 minutes, until plump.

Drain prunes in a sieve and transfer to a blender with balsamic vinegar, orange juice, and garlic. Blend until smooth, adding water as needed to adjust texture.

Add desired salmon filets* to a prepared sheet pan and brush with prune glaze to cover. Sprinkle with salt, pepper, and sesame seeds.

(Option: you can also use this prune glaze as a marinade! Add glaze into a bag or flat dish, then add salmon so flesh is coated in the glaze. Allow to set for 30 minutes in the fridge.)

Bake 15 minutes (alongside your veggies, if desired), until salmon flakes easily with a fork.

Add green onion or chives to garnish, serve with roasted veggies, and enjoy!