Looking to impress guests or treat yourself to a gourmet dinner without the fuss? This Salmon Wellington with Honey Glazed Carrots and Sautéed Green Beans is a show-stopping, flavor-packed meal that’s surprisingly easy to make. With flaky, golden pastry-wrapped Sealand Salmon Wellington, sweet and spiced roasted carrots, and vibrant garlicky green beans, this complete dish delivers a perfect balance of elegance, nutrition, and convenience.
Salmon Wellington with Honey Glazed Carrots and Sautéed Green Beans
Rated 5.0 stars by 1 users
Category
side dishes
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
No need to defrost the Salmon Wellington – straight from freezer to oven
Features two delicious veggie sides for a full, balanced meal
Packed with flavor from garlic, citrus, herbs, and honey glaze
Elegant enough for dinner parties, easy enough for busy nights
Customizable with your favorite nuts, cheeses, or garnishes
Author:Sealand Quality Foods
Ingredients
-
4 pieces Sealand Salmon Wellington, keep frozen
- Oil Spray (optional)
- 2 1/2 pounds carrots (any type, as long as they’re the same size)
- 3 Tablespoons Butter unsalted
- 2 garlic cloves minced
- 1-2 tablespoon thyme leaves
- 2 Tablespoons honey or hot honey
- 1/4 teaspoon salt and pepper
- 1/4 teaspoon cinnamon
- 1 Tablespoons Harissa (or sweet chilli sauce—optional)
- 1/4 teaspoon chilli flakes optional
- 3 Tablespoons Butter unsalted
- 2 Garlic cloves minced
- 4 cups Green Beans fresh or frozen (if frozen, do not thaw)
- 1 Tablespoon thyme leaves
- 1/2 teaspoon Salt and pepper
- 2 Tablespoons water
- 1 lemon zest and 1 teaspoon juice (or orange! Any citrus works great)
- 1/3 cup toasted nuts (pine nuts, walnuts or almonds)
- pinch chilli flakes
- 1/2 cup Parmesan, shaved
Honey Glazed Carrots
Sautéed Green Beans
Directions
- Preheat the oven to 375 degrees F.
- Take out the bag of Salmon Wellington, you don’t need to defrost them.
- Place 4 pieces of them on a parchment lined baking sheet.
- Spray some oil spray (optional) on top of them, and bake it until cooked through —30 mins.
- To make the Carrots: If you're not using small or baby carrots, you’ll need to cut and prepare the carrots .
- Cut the carrots to any size you want as long as they're equal sizes. This way they roast evenly. Arrange the carrots evenly on a parchment lined baking sheet.
- Preheat the oven to 420 degrees F.
- Make the glaze, melt the butter in a small pot over medium heat.
- Add in the garlic and some fresh thyme and cook them down slightly until fragrant.
- Now add in the honey, harissa or hot sauce, seasoning and mix well. Cook for 1 minute and it’s ready.
- Pour half of the glaze mixture over the carrots and toss them well. You need to make sure the carrots are spread in a single layer so they cook evenly.
- Roast the carrots until soft and tender for 15-18 minutes.
- While they’re still hot, Pour in the other half of the remaining gaze over the roasted carrots and toss them well.
- Garnish with extra fresh herbs if you like and it’s ready.
- For the green beans, use a 9 inch deep skillet with lid.
- Over medium heat, add in the garlic and butter to the skillet and cook for 2 minutes.
- Add in the green beans right over the garlic butter in your sauce pan. Give that a good toss until you feel the beans are well coated in the butter and have been heated up. Season the green beans with salt and pepper.
- To fully cook the beans, add in a few tablespoons of water and place the lid on while turning the heat down to medium low.
- You don't want to add in too much water as it will make the beans soggy or overcooked.
- When ready, the beans should feel soft but still have a bite to them, and no more liquid is in the pan. Feel free to taste and add more water if you like them extra tender.
- When ready, add lemon zest and juice of 1 lemon, half the toasted nuts and adjust seasoning if needed.
- Serve the sautéed green beans with parmesan shavings, more nuts and some chilli flakes.
- When the salmon wellington is ready, serve it along with the honey glazed carrots and sautéed green beans.
- Bon appétit.
