The Honey Mustand Salmon is so delicious and will remain a favorite recipe with or without the vegetables. I had several vegetables on hand, including leftover roasted brussel sprouts, that I used in this recipe. I like roasted radishes, but if that is not your thing, you could easily replace with sweet potatoes, carrots, green beans, etc. A one pan meal is always a great way to prepare a meal. Enjoy!
Honey Mustard Salmon Bake
INGREDIENTS:
- Salmon:
- 1 tsp. mustard
- 2 heaped tsp. Wholegrain mustard
- 1 1/2 tsbp. honey
- 3 minced garlic cloves
- 1/2 tsp paprika
- 1/4 tsp chili flakes
- 1 pound salmon
- Vegetables:
- 1 pound new potatoes, halved or cubed potates
- 1 red onion, sliced thin
- bunch of radishes, halved
- 2 tbsp. olive oil
- a big pinch of: salt, pepper, thyme, oregano, ground coriander and ground cumin
- 8 oz. brussel sprouts, halved or sliced thinly
- 3 spring onions, halved and cut into pieces
- Lemon & dill to serve
DIRECTIONS:
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper.
- Mix together mustards, honey, garlic, paprika and chili flakes. Brush over flesh side of salmon and set aside.
- Combine potatoes, radishes and red onion. Add olive oil, salt, pepper, thyme, oregano, ground coriander and ground cumin. Stir to coat
- Add potatoes, radishes and red onion to baking sheet and baked for 25 minutes.
- Meanwhile, combine brussel sprouts, spring onion and squeeze over juice of one lemon. Add sprout misture to potato mixture and stir.
- Make a well in the center of the baking sheet and lay the salmon down with a slice of lemon.
- Bake for another 12-15 minutes depending on how you like your salmon. Serve with fresh dill.
Recipe from Mediterranean.diet.plan
Fork Lore 