Name: Honey Mustard Salmon with Summer Vegetable Salad Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 (1½) pound salmon filet; ¼ cup stone ground mustard; 2 tablespoons honey; 4 garlic cloves, minced; ¾ teaspoon kosher salt; 1 teaspoon smoked paprika (optional); Freshly cracked black pepper, to taste; ¼ cup extra-virgin olive oil; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 tablespoon honey; ¾ teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 2 medium zucchini, thinly sliced or small diced; 1 medium yellow summer squash, thinly sliced or small diced; 1 pint cherry tomatoes, halved; ¼ cup thinly sliced green onions; Pea tendrils or micro greens (optional); ¼ cup toasted pine nuts (optional)

Jump to Recipe· 4.3 from 3 reviews

“`html

If you are looking for a dish that perfectly captures the bright, fresh flavors of summer while delivering a satisfying and healthy meal, this Honey Mustard Salmon with Summer Vegetable Salad Recipe is a total winner. Imagine tender, flaky salmon glazed with a luscious honey mustard sauce that strikes a flawless balance between sweet and tangy, paired with a vibrant medley of crisp zucchini, yellow squash, juicy cherry tomatoes, and green onions tossed in a zesty lemon-honey dressing. It’s not only a feast for your taste buds but also a colorful plate that brings instant sunshine to your table. This recipe is straightforward enough for busy weeknights and elegant enough to impress guests, making it a versatile staple you’ll want to make time and again.

Ingredients You’ll Need

A large whole bright orange fillet of salmon lies in the center, resting on white parchment paper. Surrounding it are small white bowls filled with various ingredients: a bowl with light brown beans, a bowl of sliced red and yellow cherry tomatoes, a bowl of fresh green chopped herbs, another filled with green sliced scallions, and a bigger white bowl on the right holds thin round slices of yellow and green zucchini stacked neatly. There are also small bowls with beige paste, white crumbly substance, orange liquid, red powder, brown powder, coarse salt in a stone mortar, black pepper in a small wooden bowl, and a light yellowish liquid in a white bowl with a red rim. All items are placed neatly on a white tiled surface with black grid lines. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Honey Mustard Salmon with Summer Vegetable Salad Recipe plays a crucial role, bringing balance, texture, and bursts of flavor. From the hearty salmon filet to the fresh summer vegetables and vibrant dressings, each component builds the dish’s refreshing yet comforting profile.

1 (1½) pound salmon filet: Choose a fresh, high-quality piece for tender, flaky results.
¼ cup stone ground mustard: Adds a bold, tangy base for the honey mustard glaze.
2 tablespoons honey: Balances the mustard with natural sweetness and helps caramelize the salmon.
4 garlic cloves, minced: Boosts flavor depth with its aromatic punch.
¾ teaspoon kosher salt: Enhances all the ingredients’ natural flavors.
1 teaspoon smoked paprika (optional): Adds a subtle smoky warmth that complements the salmon.
Freshly cracked black pepper, to taste: Lends a peppery bite to balance sweetness.
¼ cup extra-virgin olive oil: Creates a silky, luscious dressing for the vegetables.
1 teaspoon lemon zest: Infuses the salad dressing with bright citrus notes.
1 tablespoon lemon juice: Adds acidity to awaken the fresh vegetables.
1 tablespoon honey: Sweetens the dressing without overpowering.
¾ teaspoon kosher salt: Seasoning for the salad to tie all flavors together.
½ teaspoon freshly cracked black pepper: Adds a subtle peppery edge to the salad.
2 medium zucchini, thinly sliced or small diced: Provides a crisp, mild base for the salad.
1 medium yellow summer squash, thinly sliced or small diced: Adds color and gentle sweetness.
1 pint cherry tomatoes, halved: Bursting with juicy sweetness and vibrant color.
¼ cup thinly sliced green onions: Offers a fresh, subtle onion flavor and crunch.
Pea tendrils or microgreens (optional): For a delicate, fresh garnish that brightens the presentation.
¼ cup toasted pine nuts (optional): Adds buttery crunch and a nutty aroma to round out textures.

How to Make Honey Mustard Salmon with Summer Vegetable Salad Recipe

Step 1: Prepare Your Oven and Salmon

Start by preheating your oven to 400°F and lining a rimmed sheet pan with aluminum foil for easy cleanup. While the oven warms, you’ll prepare the star ingredient — that perfectly glazed salmon. Dry your salmon to ensure the honey mustard glaze sticks beautifully and creates a slightly caramelized finish in the oven.

Step 2: Mix the Honey Mustard Sauce

In a small bowl, whisk together stone ground mustard, honey, minced garlic, kosher salt, smoked paprika (if using), and freshly cracked black pepper. This simple yet powerful sauce brings together tang, sweet, and smoky notes that coat the salmon with irresistible flavor.

Step 3: Glaze and Bake the Salmon

Place the salmon skin-side down on the prepared pan and spread the honey mustard sauce evenly over the top. The glaze will caramelize during baking, locking in moisture and flavor. Bake for 15 to 18 minutes or until the salmon flakes easily with a fork, showcasing that perfect moist and tender texture.

Step 4: Whisk Together the Summer Vegetable Salad Dressing

While the salmon is baking, prepare the dressing for your fresh vegetable salad. In a second small bowl, whisk olive oil, lemon zest, lemon juice, honey, kosher salt, and black pepper until fully combined. This dressing is light, vibrant, and perfectly complements the sweetness of the fresh summer vegetables.

Step 5: Toss the Summer Vegetable Salad

In a large bowl, combine thinly sliced zucchini, yellow summer squash, halved cherry tomatoes, and green onions. Pour the dressing over the vegetables and toss gently to coat each piece in that bright lemony goodness, creating a delicious and crisp salad that’s full of color and flavor.

Step 6: Plate and Garnish Your Honey Mustard Salmon with Summer Vegetable Salad Recipe

Transfer the beautifully baked salmon to a serving platter and top it with your freshly tossed summer vegetable salad. If you love a bit of extra texture, sprinkle some toasted pine nuts and add pea tendrils or microgreens for a delicate, fresh finish that elevates the presentation and adds a lovely crunch to every bite.

How to Serve Honey Mustard Salmon with Summer Vegetable Salad Recipe

The dish shows two large, flat pieces of cooked salmon with a dark brown, textured sauce spread thickly over the top and a soft pink inside visible where a piece is taken off at the bottom right. On top and around the salmon is a colorful salad made of thin round slices of pale green cucumber and various halved cherry tomatoes in red, yellow, and dark purple colors. The salad is sprinkled with small pine nuts and bright green fresh herbs evenly scattered. A woman's hand holds a white fork at the bottom right, touching the salmon. The entire meal is arranged on a plain white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Choosing the right garnish makes all the difference. The optional pea tendrils or microgreens add a fresh, slightly sweet flavor and an elegant touch, while toasted pine nuts bring a buttery crunch that contrasts beautifully with the tender salmon and crisp salad. Together, these subtle additions turn your dish into a sophisticated feast.

Side Dishes

This dish stands wonderfully on its own but pairs beautifully with a few sides. Consider a light couscous or quinoa salad for extra grain texture, or a warm crusty bread to soak up the tasty honey mustard glaze. A chilled, crisp white wine or sparkling water with lemon can also elevate the meal perfectly.

Creative Ways to Present

For a fun twist, serve the salmon and vegetable salad in individual bowls or on a large wooden board for a family-style summer picnic feel. Layer the salad first and rest a salmon fillet on top, then drizzle any extra honey mustard sauce over everything. You could also transform this into beautiful open-faced salmon salad sandwiches for a casual gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Mustard Salmon with Summer Vegetable Salad Recipe keeps well when stored properly. Place the salmon and salad separately in airtight containers and refrigerate for up to 2 days. Keeping the salad and fish separate preserves the crispness of the vegetables and ensures the salmon doesn’t dry out.

Freezing

While the salmon freezes nicely when wrapped tightly, the fresh summer vegetable salad does not hold up well to freezing due to texture changes. To freeze salmon, wrap it airtight in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat leftover salmon, gently warm it in a 275°F oven for 10-15 minutes, covered with foil to retain moisture. Avoid microwaving, which can dry or overcook the tender fish. Serve the chilled salad fresh straight from the fridge for the best texture and flavor.

FAQs

Can I use regular mustard instead of stone ground mustard?

Absolutely! While stone ground mustard gives a nice texture and robust flavor, you can substitute with Dijon or yellow mustard if that’s what you have on hand. Just expect a slightly smoother sauce consistency.

Is smoked paprika necessary in the recipe?

Smoked paprika is optional, but it adds a lovely depth with mild smokiness that balances the honey and mustard beautifully. If you don’t have it, simply leave it out or substitute with regular paprika for color without the smoky flavor.

How do I know when the salmon is done?

The salmon should flake easily with a fork and appear opaque in the thickest part. Usually, 15 to 18 minutes at 400°F is perfect for a 1½ pound filet, but check closer to 15 minutes to avoid overcooking.

Can I prepare the salad dressing in advance?

Yes, the dressing can be made a few hours ahead and stored in the refrigerator. Just whisk it again before tossing with the vegetables to recombine any separated ingredients.

What can I serve if I want a heartier meal?

Adding a side of roasted potatoes or a whole grain like farro can make this meal more filling. The salad and salmon already provide great protein and veggies, so these sides add more substance without overpowering the fresh flavors.

Final Thoughts

This Honey Mustard Salmon with Summer Vegetable Salad Recipe is one of those dishes that feels like a warm hug on a plate — bright, fresh, and deeply satisfying all at once. It’s an ideal way to celebrate summer’s bounty while enjoying a healthy and flavorful meal that comes together effortlessly. Once you try it, I promise it will become a beloved staple in your recipe box just like it is in mine.

“`