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Honey Mustard Salmon with Summer Vegetable Salad Recipe

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4.3 from 3 reviews

This Honey Mustard Salmon with Summer Vegetable Salad is a fresh and flavorful dish perfect for a light dinner or lunch. The salmon is baked to tender perfection with a tangy honey mustard glaze, complemented by a crisp and vibrant summer vegetable salad featuring zucchini, yellow squash, cherry tomatoes, and green onions, tossed in a zesty lemon-honey dressing. Optional garnishes like pea tendrils and toasted pine nuts add a delightful touch of texture and flavor.

Ingredients

For the Honey Mustard Salmon

  • 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

For the Summer Vegetable Salad

  • 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)

Instructions

  1. Preheat the oven: Set your oven to 400°F and line a rimmed sheet pan with aluminum foil to prepare for baking the salmon.
  2. Prepare 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 until well combined.
  3. Coat and bake the salmon: Pat the salmon dry with paper towels and place it skin-side down on the prepared sheet pan. Evenly spread the honey mustard mixture over the top of the salmon. Bake in the preheated oven for 15-18 minutes, until the salmon flakes easily with a fork.
  4. Make the salad dressing: While the salmon bakes, whisk together extra-virgin olive oil, lemon zest, lemon juice, honey, kosher salt, and freshly cracked black pepper in a small bowl until emulsified.
  5. Toss the vegetable salad: In a large mixing bowl, combine the thinly sliced or diced zucchini, yellow summer squash, halved cherry tomatoes, and sliced green onions. Pour the dressing over the vegetables and toss until everything is evenly coated and mixed.
  6. Assemble and serve: Transfer the baked salmon to a serving platter. Top the salmon with the tossed summer vegetable salad. Garnish with optional pea tendrils or micro greens and toasted pine nuts for added texture and flavor. Serve immediately.

Notes

  • Ensure the salmon is patted dry before applying the sauce to help the glaze adhere better and create a delicious crust.
  • Smoked paprika is optional but adds a subtle smoky depth to the flavor profile.
  • You can substitute pine nuts with toasted almonds or walnuts if preferred or omit nuts for a nut-free dish.
  • This recipe is naturally gluten-free and can be made dairy-free by verifying all ingredients.
  • The salmon can be cooked slightly less or more based on personal preference; check for flaking to know it is cooked through.
  • Pea tendrils or micro greens add a fresh, slightly sweet finish but are optional.

Find it online: https://marthatasty.com/honey-mustard-salmon-with-summer-vegetable-salad-recipe/