We've been on a hot honey kick at Home Chef HQ, and once you taste this, you'll be in full agreement. The combination of red pepper flakes, honey, and butter pairs perfectly with the flaky, delicate salmon. This tastebud explosion is served with a side of thyme-flavored zucchini and tomatoes. We plan on spreading the hot honey gospel for menus to come.
Trim zucchini ends, halve lengthwise, and cut into ½" pieces at an angle.
Core tomatoes and cut into ½" dice.
Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly on an angle.
Stem and coarsely chop thyme.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Sear the Salmon
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear until lightly browned, 3-4 minutes.
Flip, and cook 1 minute.
Transfer salmon to prepared baking sheet, skin side down. Salmon will finish cooking in a later step.
Wipe pan clean and reserve.
Roast the Salmon
Roast in hot oven until salmon is firm, browned, and reaches a minimum internal temperature of 145 degrees, 7-9 minutes.
While salmon roasts, make hot honey butter.
Make the Hot Honey Butter
Place softened butter, honey, red pepper flakes (add half for a subtle touch of heat or more to your taste), and ¼ tsp. salt in a mixing bowl and stir until smooth. Set aside.
Cook the Vegetables
Return pan used to cook salmon over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until zucchini is browned and tender, 3-5 minutes.
Add tomatoes and white portions of green onions. Cook until tender, 2-3 minutes.
Season with ½ tsp. salt and thyme. Remove from burner.
Plate dish as pictured on front of card, topping salmon with hot honey butter and garnishing vegetables with green portions of green onions. Bon appétit!