Simple Recipes for Every Day
Honey Mustard Salmon with Summer Vegetable Salad

- Serves: 6
- Prep Time: 5 min
- Cook Time: 20 min
Ingredients
Honey Mustard Salmon
- 2 lbs salmon filet
- ¼ cup stone ground mustard
- 2 tbsp honey
- 4 garlic cloves, minced
- ½ tsp salt
- 1 tsp smoked paprika (optional)
- freshly cracked pepper, to taste
Raw Zucchini and Summer Squash Salad
- ¼ cup olive oil regular or extra light
- 1 tbsp honey
- 1 lemon, juiced and zest
- 1 tsp salt
- ½ tsp freshly ground pepper
- 2 medium zucchinis, thinly sliced or small cubed
- 1 medium yellow summer squash, thinly sliced or small cubed
- 1 pint cherry tomatoes, halved
- ¼ cup green onions, minced
- pea tendrils or micro greens, optional
- toasted pinenuts, optional
Method
- Heat oven to 400° F. Line a rimmed baking pan with aluminum foil.
- In a small bowl, whisk the stone ground mustard, honey, garlic, salt, pepper and paprika.
- Place the salmon skin-side down on the foil. Top with the honey mustard sauce and spread it out to cover the whole filet.
- Bake in a preheated oven for 15-20 minutes, or until salmon flakes easily with a fork.
- While the salmon is baking, make the zucchini salad. In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper until fully incorporated.
- Toss in a large bowl with zucchinis, summer squash, tomatoes and green onions.
- Serve the raw zucchini salad directly on to of the filet, or on the side sprinkled with pea tendrils or micro greens and toasted pine nuts (if using).
Pro tip: Pat dry your salmon fillet with paper towels before cooking it. Do not over cook the salmon. We recommend testing it at 15 minutes. To test for doneness, insert a fork and gently twist. The salmon is done as soon as it becomes opaque and begins to flake. If it needs longer, remain cooking it for 5 minute increments until desired doneness is achieved.