Baked Honey Salmon and Vegetables - Slender Kitchen

Baked Honey Salmon and Vegetables

By Kristen Mccaffrey
adapted from:
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content


This simple Baked Honey Salmon and Vegetables is cooked in foil and ready in under 20 minutes.

With the busy holiday season upon us, it feels like every day is a marathon to get to the end. By the time dinner rolls around, I barely have enough energy to open up the fridge. Is anyone else feeling that way? I am counting down the days until the holidays are here for some rest and relaxation. Until then, I am constantly thinking about ways to make dinner quick and easy.

This Baked Honey Salmon and Vegetable dish is just that. Everything is cooked in one large piece of foil, which means no clean up.  The fish comes out delicious and flaky and there is minimum prep and clean up. This recipe uses a simple sauce of honey, olive oil, garlic, white wine vinegar, and thyme that creates tons of flavor without lots of added fat. The salmon is cooked as a whole piece with veggies underneath and on top. It makes a great family style meal for a special occasion and comes together in under 20 minutes. For smaller portions, like the one in the photo, you can also cook each individual piece of salmon in its own foil packet. I served mine with some frozen brown rice that I drizzled with the extra sauce from the salmon - yum.

Prep Time

Baked Honey Salmon and Vegetables

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U summer squash, cut into rounds
  • 1 U red pepper, sliced into matchsticks
  • 2 U carrots, cut into matchsticks
  • 2 tbsp honey
  • 3 U garlic cloves, minced
  • 1/2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp fresh thyme leaves
  • 1.33 lbs raw wild salmon (1 large piece)
  • Salt and pepper

Nutritional Facts

Serving Size: 
6 oz. salmon
Amount Per Serving
Calories 310
Calories from Fat 18
% Daily Value *
Total Fat 11g
Saturated Fat 2g
Monounsaturated Fat 3g
Polyunsaturated Fat 3g
Cholesterol 68mg
Sodium 95mg
Total Carbohydrate 18g
Dietary Fiber 2g
Sugars 14g
Protein 35g


  1. Preheat the oven to 400 degrees.
  2. Whisk together the honey, garlic, olive oil, vinegar, and thyme.
  3. Spread out the summer squash rounds on a large piece of foil.
  4. Place the salmon on top. Season with salt and pepper. Then pour the honey garlic mixture over top. Then place the red peppers and carrots on top.
  5. Fold up the sides of the foil to create a packet, leaving some room above the salmon. Place on a baking dish.
  6. Cook for 15 minutes until salmon is nice and flaky.
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Baked Honey Salmon and Vegetables
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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