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.
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.
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.