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Honey Mustard Salmon with Summer Vegetable Salad

Honey Mustard Salmon with zucchini, squash and tomato Salad garnished with pine nuts on a serving platter
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  20 min

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

Raw Zucchini and Summer Squash 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)​

Method

  1. Preheat the oven to 400°F. Line a rimmed sheet pan with aluminum foil.

  2. Make the salmon. In a small bowl, whisk together the mustard, honey, garlic, salt, paprika and pepper.

  3. Pat the salmon dry and place skin-side down on the prepared sheet pan. Spread the honey mustard sauce on the salmon until evenly coated. Bake until the salmon easily flakes with a fork, 15-18 minutes.

  4. Meanwhile, make the salad. In a second small bowl, whisk together the olive oil, lemon zest, lemon juice, honey, salt, and pepper until fully incorporated.

  5. In a large bowl, toss the zucchini, squash, tomatoes, and green onions until evenly distributed.

  6. Transfer the salmon to a serving platter and top with the zucchini salad. Garnish with pea tendrils and pine nuts, if using, and serve.