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Simple Recipes for Every Day

Honey Mustard Salmon with Summer Vegetable Salad

Honey mustard salmon with zucchini and tomato 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

  1. Heat oven to 400° F. Line a rimmed baking pan with aluminum foil.
  2. In a small bowl, whisk the stone ground mustard, honey, garlic, salt, pepper and paprika.
  3. Place the salmon skin-side down on the foil. Top with the honey mustard sauce and spread it out to cover the whole filet.
  4. Bake in a preheated oven for 15-20 minutes, or until salmon flakes easily with a fork.
  5. 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.
  6. Toss in a large bowl with zucchinis, summer squash, tomatoes and green onions.
  7. 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.