Well, we made it to the other side of another delicious Thanksgiving, and I don’t know about you, but I had some good eats. Turkey, pumpkin pie, mashed potatoes, pumpkin pie, creamed onions, pumpkin pie, stuffing and did I mention pumpkin pie? And so now I am beginning to put together the glimmerings of my Christmas menu, but in between now and then I am going to sprinkle in some good and good for you healthy suppers so that I have a fighting chance of fitting into my Levis in 2015. And one thing we’ll be having more than once is this scrumptious and super easy honey mustard roasted salmon.
And side benefit: it is ridiculously easy to make. I mean, RIDICULOUSLY. But before I get into that, just a little bit about buying the salmon. You want a nice sized salmon filet for this dish and I don’t know about you but my particular market has a dizzying array of salmon choices. I did a little digging around, and if you can find it, Alaskan wild salmon seems to be the best choice in terms of what to go for. Here’s a helpful link from She Knows that tells a bit about the whole salmon choice thing.
So once you have your nice healthy salmon, all full of protein and omega 3 and all that good stuff, make a nice sweet and tangy combo of mustard, honey, lemon juice and pepper. Drizzle it all over the salmon, using a pastry brush to paint it all over so everything is nice and coated. Grind a little more pepper on the top for good measure.
Now here’s my favorite salmon trick: every salmon filet I have every bought has a nice thick end that tapers down to a little skinny end. Tuck that little skinny end underneath (you can see how I did it in the picture) and that way it won’t be all dried out by the time the thick end is cooked through. Place the whole thing on a foil-lined rimmed baking sheet and roast it for 15 minutes.
While your salmon is roasting away you can cook up whatever you want to serve it with. I went for super-duper healthy with a bed of baby spinach, but rice, polenta, farro, roasted asparagus would all be scrumptious as well. Whatever you decide to serve it with, nestle the roasted salmon on top, drizzle it with a little extra honey and there you have it…good and good for you!
I figure if I make this enough times over the next month I am TOTALLY allowed to eat more than my share of cookie truffles. Don’t you think?
- One 1/2 pound salmon filet
- 2 tablespoons Dijon mustard
- 2 tablespoons honey, plus extra for drizzling
- 2 tablespoons lemon juice
- Freshly ground pepper
- Preheat oven to 450 and line a rimmed baking sheet with foil.
- Combine mustard, honey and lemon juice in a small bowl and grind in some pepper. Pour it over the salmon filet and brush it over the whole surface with a pastry brush.
- Place the filet on the baking sheet and grind some more pepper on top.
- Roast for 15 minutes. Serve with a little more honey drizzled on top.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!