This oven roasted salmon filet with honey mustard glaze is impressive, yet effortless. The best 30-minute one sheetpan dinner!!
Equipment
Sheet pan
Ingredients
1side of salmon filetNote 1
3tablespoons stone ground mustard
2tablespoonshoney
2teaspoonscoarse kosher salt
Optional Vegetables:
2zucchini, or yellow summer squashNote 2
2cupssnap peas
1tablespoonolive oil
1teaspooncoarse kosher salt
1teaspoonseasoning mix of your choice
Instructions
Preheat the oven to 375°F. Line a baking sheet with a sheet of foil, or parchment paper.
Place salmon filet, skin-side down, on prepared baking sheet.
1 side of salmon filet
Smear mustard and honey all over the fish. Then evenly sprinkle salt on top.
3 tablespoons stone ground mustard, 2 tablespoons honey, 2 teaspoons coarse kosher salt
If desired, add sliced vegetables around the salmon tossed with olive oil, salt and seasoning.
2 zucchini, or yellow summer squash, 2 cups snap peas, 1 tablespoon olive oil, 1 teaspoon coarse kosher salt, 1 teaspoon seasoning mix of your choice
Bake the salmon for 20-25 minutes, or until the internal temperature at the thickest part of salmon reads 140°F.
Remove from oven, cover with foil and rest for about 5 minutes before slicing and serving.
Notes
Note 1: 1 side of salmon is about 2-3 pounds. You can choose either skin on, or skinless filet. Skin acts as an insulation, preventing the fish from overcooking. However, it comes out soggy and unappetizing.Note 2: You can add any kind of quick cooking vegetables here. Here I used yellow summer squash and snap peas. Other options: asparagus, zucchini, baby carrots.*Nutritional Information doesn't include vegetables.Reheating Instructions: Read the article below for 3 ways to reheat leftover salmon.