Honey Glazed Salmon, Farro and Carrot Chips












I’m gonna start by saying – MAKE THIS.  Yes, it might be soaked in butter, but who doesn’t love butter?  And a little butter isn’t going to hurt!  Especially if you don’t eat it often.  Also, carrot chips might just be taking the place of french fries.  I bought some gorgeous rainbow carrots at Trader Joe’s, and they just made gorgeous chips, and so so so good!!  I found the recipe on Popsugar Fitness.  Simple, beautiful, and great!!

Last night I had salmon that needed to be cooked, and found a great recipe for honey glazed salmon.  I mean – put honey on anything and I’m IN!!!!  I found this recipe on Damn Delicious, and it is exactly that, so I had to share.

As for the farro, I got it from Trader Joe’s and just followed the directions on the back.  SO GOOD.  This was the first time that I had farro, and I’m a fan!  I added in a couple of tbs of butter, salt and pepper and BOOM.



    • 3-4 salmon filets
    • Kosher salt and freshly ground black pepper, to taste
    • 3-4 tablespoons all-purpose flour
    • 3-4 tablespoons honey
    • 2 tablespoons olive oil
    • Zest of 1 lime
  • 6 tablespoons unsalted butter
  • 2 cloves garlic, pressed
  • 1 (or more) tablespoon honey
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste


  • Preheat oven to 400 degrees F.
  • To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
  • Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
  • Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  • I also added a little more honey before I baked.  Place into oven and bake until completely cooked through, about 8-10 minutes.
  • Serve immediately with browned butter lime sauce and lime zest, if desired.
Carrot Chips 


2 large carrots (or 3 medium)
1/2 teaspoon olive oil (or melted coconut oil)
1/8 teaspoon sea salt


  1. Preheat oven to 350°F.
  2. Wash and peel the carrots. Using a mandoline slicer or a knife, tilt the carrot, and thinly slice diagonally to make oval-shaped pieces — if they’re too thick, they’ll be soft instead of crunchy.
  3. Place the carrot slices in a bowl, and toss with olive oil and salt.
  4. Lay the carrots in a single layer on a cookie sheet lined with a Silpat or parchment paper.
  5. Bake for 15 to 20 minutes, or until the carrots are dry and crisp. Watch them carefully toward the end, as they can burn quickly.

3 thoughts on “Honey Glazed Salmon, Farro and Carrot Chips

    1. I’d love to share the post!! Thanks for reading!!

      Tips for cooking salmon – I think it’s better to undercook thank overcook. Fish, like steak is usually cooked to preference. I love sushi, so I don’t mind my fish medium rare to medium. There’s nothing worse than a chewy piece of fish! I usually always cook an extra filet and I’m not scared to cut into it to check where it is! If it needs to go in longer, then put it back in and save the mangled filet to throw on a salad the next day. Also, salmon begs for herbs and citrus, so the more you use, the better before baking and as a finish to really give it flavor. Hope that helps some! I usually don’t put anything in to bake with a set timer – I just keep an eye on it. 🙂 A true baker!

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