Honey Mustard Salmon with Roasted Veggies

• 4 (6-ounce) salmon fillets
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red bell pepper, sliced
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss broccoli, cauliflower, and red bell pepper with 1 tablespoon olive oil, salt, and pepper.
3. 3 Spread vegetables evenly on a baking sheet.
4. 4 Place salmon fillets on a separate baking sheet and season with salt and pepper.
5. 5 Whisk together honey, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika in a small bowl.
6. 6 Brush half of the honey mustard mixture over the salmon fillets.
7. 7 Roast vegetables for 15 minutes, then add salmon to the same sheet and roast for another 10-12 minutes or until salmon is cooked through.
8. 8 Brush salmon with remaining honey mustard mixture during the last 5 minutes of cooking.
9. 9 Serve salmon over roasted vegetables.

Equipment

• Baking sheet
• Mixing bowl
• Whisk

Variations

• Substitute honey with maple syrup for a different flavor profile.
• Add a squeeze of lemon over the salmon before serving.

Substitutions

• Use any firm white fish in place of salmon.
• Swap Dijon mustard with whole-grain mustard for texture.

Pairings

• Pairs well with a crisp Chardonnay.
• Great with a side of garlic bread.

Nutrition

Tips

• For crispy skin, start the salmon skin-side down in a hot oven.
• Feel free to add other veggies like carrots or zucchini to the roast.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Serve with a side of quinoa or wild rice for a complete meal.
• Add a fresh green salad for extra crunch.

FAQ