Prep & Bake Honey-Oregano Steak
Includes recyclable aluminum trays
Herby honey-glazed salmon with crispy skin pairs with garlicky burst tomatoes and warm grains in this Mediterranean-inspired meal. Fresh parsley adds a bright finish to this elegant yet simple dinner. We send oven-ready trays and microwavable grains to make cleanup easy too.
Ingredients
4 ounce
Heirloom Grape Tomatoes
2 unit
Oven-Ready Tray
10 ounce
Ranch Steak
4 clove
Garlic
2 teaspoon
Honey
1 teaspoon
Dried Oregano
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Microwavable Grain Blend
Not included in your delivery
teaspoon (tsp)
Salt
5.33 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Place sealed honey packets in a small bowl with enough hot water to cover (warming the honey helps make it pourable).
Peel and gently smash garlic. Finely chop parsley.
In one oven-ready tray, combine tomatoes, smashed garlic, and ⅓ cup olive oil. Season with half the oregano (you’ll use the rest later), a big pinch of salt, and pepper. (For 4 servings, divide ingredients evenly between two trays, using ⅓ cup olive oil and a big pinch of salt for each tray.)
Roast on top rack (be sure your oven has preheated!) until tomatoes start to burst and garlic is fragrant and softened, 20-25 minutes. (For 4, roast two trays side by side on top rack.)
While tomatoes bake, remove honey packets from bowl; pour out water. Wipe out bowl.
In same bowl, combine honey, garlic powder, remaining oregano, a drizzle of oil, salt, and pepper.
When tomatoes have 10 minutes remaining, add salmon on top rack and bake for 8-10 minutes until skin is crisped and fish is cooked through. (For 4, transfer tomatoes to middle rack and bake salmon on top rack.)
Pat salmon* dry with paper towels. Place, skin sides up, in remaining oven-ready tray; lightly season with salt and pepper. Pour honey mixture all over salmon. (For 4 servings, divide ingredients evenly between two remaining trays.)
When tomatoes have 10 minutes remaining, place tray with glazed salmon on top rack next to tomatoes; roast until skin is crisped and fish is cooked through, 8-10 minutes. (For 4, transfer tomatoes to middle rack and roast two trays of salmon side by side on top rack.)
When salmon and tomatoes are nearly done, massage grain blend in package to break up grains; partially open package.
Microwave until warmed through, 1½-2 minutes.
Divide warmed grains between plates. Using a slotted spoon, top with tomatoes. Place salmon opposite tomatoes. Drizzle garlic oil from tray over grains. Garnish with parsley and serve.
