Honey Mustard Roasted Salmon
Buttery soft and juicy salmon with an amazing sweet and savory glaze. The best one sheet pan dinner ever!
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.
Smear mustard and honey all over the fish. Then evenly sprinkle salt on top.
If desired, add sliced vegetables around the salmon tossed with olive oil, salt and seasoning.
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.
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.
Calories: 295kcal, Carbohydrates: 6g, Protein: 38g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 104mg, Sodium: 944mg, Potassium: 936mg, Fiber: 1g, Sugar: 6g, Vitamin A: 76IU, Calcium: 27mg, Iron: 2mg
Continue Reading for additional tips and serving suggestions.