Herbed Sweet & Spicy Salmon

You've never had salmon quite like this before. The sweet and sticky glaze comes from an unlikely source: fig preserves. Mixed with fan favorite sriracha sauce, the combination of sweet and spicy elevates your simple salmon to a memorable weeknight meal. Don't have any fig preserves on hand? Apricot jam also works.

This recipe is excerpted from Healthy Living Made Easy by Thrive Market. Recipe by Pamela Salzman. Photographs by Thrive Market. Used with permission of the publisher. All rights reserved.

You'll Need

• 1 (24-ounce) Wild-Caught Salmon fillet (skin-on or skinless)
• 2 teaspoons Thrive Market Organic Extra Virgin Olive Oil
• 3/4 teaspoon sea salt
• Thrive Market Organic Ground Pepper
• 3 tablespoons no-sugar-added fig preserves (or other fruit preserves; try Thrive Market Organic Apricot Fruit Spread)
• 3/4 teaspoon organic red sriracha
• 1 cup mixed fresh tender green herbs, finely chopped (try flat-leaf parsley, mint, dill, or any combination)

How to Make It

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Place the salmon on the prepared baking sheet. Drizzle the salmon with olive oil and rub to coat evenly. Sprinkle with salt and pepper.
3. In a small bowl, combine the preserves and the sriracha. Spread a thin layer of the mixture on the salmon. Press the herb mixture on top of the salmon to cover evenly.
4. Roast the salmon for 10 to 12 minutes, or until fish flakes evenly when poked with the tip of a paring knife. You want the fish to be slightly rare in the center. Cut crosswise into pieces and serve immediately.

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