Honey Mustard Salmon With Root Vegetables
Yield: 4 servings
Active Time: 8 minutes
Total Time: 30 minutes
5 red beets, peeled and quartered
3 fennel bulbs, cut into sixths
1 red onion, thickly sliced
2 cloves garlic, minced
2 tablespoons olive oil
Sea salt and freshly ground pepper
4 6- to 7-ounce salmon filets
3 tablespoons Dijon mustard
3 tablespoons honey
Toss together beets, fennel, onion, garlic, olive oil, and a large pinch of salt and pepper on baking tray and place in oven 20 minutes to roast.
Take tray out of oven and push vegetables to the sides. Place salmon filets in center and sprinkle with salt and pepper. In a small bowl stir together mustard and honey. Brush honey mustard over salmon and place tray back in oven for about 10 minutes to roast salmon.
Photo credit: Paul Delmont