Even Novice Chefs Can Easily Master This Roasted Honey Mustard Salmon

November 17, 2015
by Merce Muse for Thrive Market
Even Novice Chefs Can Easily Master This Roasted Honey Mustard Salmon

Dinner has never been so easy—or so elegant. This dish of simply roasted beets and fennel topped with a honey mustard-glazed salmon looks restaurant quality, but comes together in less than half an hour. 

Honey Mustard Salmon With Root Vegetables

Yield: 4 servings
Active Time:

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

Root vegetables

Preheat oven to 375 degrees.

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.

Honey mustard salmon with root vegetables

Photo credit: Paul Delmont


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This article is related to: Cooking, Gluten-Free, Paleo, Recipe, Dinner, Salmon Recipes

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  • Legend79

    Easy enough...but take it a step further and cook fish skin side up, broil near the end and crisp up that delicious skin. Bacon of the sea.

    And use a tin roasting pan lined with foil to reuse, and toss the mess away...saves water from scrubbing that sure to be nasty dish.