Tangy Mustard Glazed Salmon with Roasted Veggie Medley
Succulent salmon fillets infused with a tangy honey mustard glaze, served alongside a medley of perfectly roasted vegetables for a delightful and wholesome meal bursting with flavors.
ingredients
- 4 salmon fillets (5-6 oz each)
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 lemon, juiced
- Salt and black pepper to taste
- 1 pound baby potatoes, halved
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, salt, and black pepper.
- 3.
Place the salmon fillets on the prepared baking sheet and brush the honey mustard glaze evenly over each fillet.
- 4.
In a separate bowl, combine the potatoes, carrots, bell pepper, zucchini, red onion, olive oil, garlic, dried thyme, salt, and black pepper. Toss well to coat the vegetables with the seasoning.
- 5.
Spread the seasoned vegetables around the salmon fillets on the baking sheet, arranging them in a single layer.
- 6.
Roast the salmon and vegetables in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender, tossing the vegetables halfway through.
- 7.
Once cooked, remove from the oven and sprinkle with fresh parsley for garnish.
- 8.
Serve the tangy mustard glazed salmon alongside the roasted vegetable medley and enjoy this flavorsome dish!
Releated Recipes