Cranberry Thyme Salmon
with Roasted Broccoli, Carrots & Onion
- Fish
- Milk
Can you feel it? It’s thyme for the likes of cranberries and roasted root veggies! This chicken may seem like your basic cutlet, but dress it up with a jammy cranberry glaze, and you’ve got a sweet-sour-rich main dish, plus a crispy-edged, tender red onion, broccoli, and carrots side, making it a cozy, comfy, all-around delicious meal for any season!
Ingredients
1 unit
Red Onion
1 tablespoon
Fry Seasoning
6 ounce
Carrot
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 teaspoon
Dried Thyme
1 unit
Cranberry Jam
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Halve, peel, and cut onion into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.
Toss onion and carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes.
Once veggies have roasted 5 minutes, carefully add broccoli to same sheet; toss to combine. Return to oven and roast until golden brown and tender, 15-20 minutes more.
Meanwhile, pat chicken* dry with paper towels and season all over with Fry Seasoning, ¼ tsp thyme (½ tsp for 4 servings), salt, and pepper. (You’ll use more thyme later.)
Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. TIP: If chicken is on the thicker side, reduce heat to low; cook 2-3 minutes more per side.
Turn off heat; transfer chicken to a cutting board to rest. Wash out pan; let cool 1 minute.
Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme, and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme, and ½ tsp sugar). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Turn off heat.
Stir in 1 TBSP butter (2 TBSP for 4) and juice from one lemon wedge (juice from two wedges for 4). (TIP: Add another squeeze of lemon juice if desired.) Season with salt and pepper to taste.
Slice chicken crosswise.
Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the cranberry sauce, finding it flavorful without overpowering. Some found it a bit sweet; others wanted more.
- Ease of prep: Quick and simple to prepare, though a few wished for clearer instructions when substituting salmon for chicken.
- Suggestions: Consider thickening the sauce with less water or cornstarch. Try adding dried cranberries for extra flavor 🍲.
- Portions: Some felt it needed a starchy side like rice or potatoes to make the meal more filling.
- Veggies: While many enjoyed the roasted vegetables, some suggested more varied seasoning beyond salt and pepper.
Reviews from our home cooks
Enjoyed the flavors. I was expected the cranberry thyme sauce to be more of a glaze, it came out a little thin (I even re-read the recipe twice after eating to make sure I did it right). The flavor was great, but if I get it again I'd probably add 1/4tsp of corn starch to help thicken it up, or drop the 1/4cup water to 1/5 or 1/6 cup.
Always good. Since hubby can't eat carrots I cut a small acorn squash into wedges and roasted it with the rest of the veggies. It came out very good.
I subbed Salmon instead of Chicken, and it was so good! The lemon juice in the sauce is just tart enough that the cranberry jam isn't too sweet. I would love to see more seasoning for the veggies instead of just salt and pepper though
I switched my meats around and ended up with chicken here - quite bland. These cutlets really need a salt brine soak or a marinade for a bit before cooking. The pan sauce saved the meal from being completely boring. The veggies could have also used additional seasoning instead of just salt and pepper. I also think this meal would have benefited from something starchy - like a baguette or boiled/mashed potatoes to soak up more sauce. It really is the best part of the meal, and I wanted to consume every drop.
Everything was delicious-nice roasted fall vegetables, really enjoyed the substitution of salmon for chicken, and the sauce was terrific!
Overall, the flavor was okay. Less onion and maybe another veggie would help. The salmon was very good.
The sauce came out very watery. The amount of water listed was too much. Maybe 1 TBSP instead of 1/4 cup. I wish the salmon was wild caught. I won't order salmon again.
This is a winner hands down!!!! Have had it with chicken and salmon. Great either way.
Delicious. Just didn't realize it's more winter recipe since you've got a heat of your kitchen with the oven.
Absolutely awesome meal!! So full of flavor, easy to make, filling, and healthy!! Keep up the great work!!
