Buzz-Worthy Bites 

Crafted with Wild Harvest Honey Farm’s Raw and Infused Honeys

YIELD: Serves 2

🍯 Chimichurri Ingredients:

• 1 bunch flat-leaf parsley, washed

• 6 sprigs oregano, leaves removed

• 1 tbsp fresh thyme leaves

• 1 clove garlic

• 1/2 cup olive oil

• 2 tbsp Wild Harvest Honey – try Rosemary, Chamomile, Lavender, Mango, or Wild Harvest Raw Honey

• 1 tbsp red wine vinegar

• 1 tbsp fresh lemon juice

• 1/4 tsp red pepper flakes

• 1/2 tsp kosher salt

• 1/2 tsp fresh ground black pepper

🥗 Sheet Pan Ingredients:

• 1 small red onion, cut into 1" wedges

• 1½ cups sweet peppers (whole if small, halved if large)

• 3 tbsp olive oil, divided

• 1 zucchini, sliced 1/2" thick

• 1 yellow squash, sliced 1/2" thick

• 1 tsp kosher salt

• 1 tsp black pepper

• Two (4–6 oz) salmon filets

• Lemon wedges, for serving

🔥 Directions:

1. Preheat oven to 400°F. Coat a heavy sheet pan with non-stick cooking spray.

2. In a food processor, pulse all chimichurri ingredients until combined but still textured. Set aside.

3. Toss red onion and sweet peppers in 1½ tbsp olive oil and roast on the sheet pan for 8 minutes.

4. Meanwhile, toss zucchini and squash in the remaining olive oil. After the first bake, add them to the pan.

5. Clear space in the center and add the salmon filets. Spread 2 tbsp chimichurri over each filet.

6. Sprinkle salt and pepper over everything. Bake for another 10–12 minutes, until salmon is flaky and cooked through.

7. Serve warm with extra chimichurri and lemon wedges.

🌿 Honey Pairing Ideas:

• Herbal & earthy: Rosemary, Chamomile, Lavender

• Bright & fruity: Mango Infused Honey

• Classic & pure: Wild Harvest Raw Honey