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Honey Mustard Glazed Salmon with Roasted Potatoes

Honey Mustard Glazed Salmon with Roasted Potatoes

Dinner
Prep Time
15min
Cook Time
25min
Servings
4
Calories
420
Chef's Note

For perfectly cooked salmon, look for the flesh to turn opaque and the internal temperature to reach 145°F. The honey in the glaze can burn if cooked too long, so keep an eye on it during the last few minutes of baking. For a time-saving tip, you can prepare the glaze up to 2 days ahead and store it in the refrigerator.

Tags
quick
seafood
salmon
dinner
gluten-free
dairy-free
honey mustard
roasted
potatoes
Ingredients

  • 4 6-oz fillets salmon fillets

  • 1.5 pounds baby potatoes

  • 3 tablespoons olive oil

  • 3 tablespoons honey

  • 2 tablespoons Dijon mustard

  • 1 tablespoon whole grain mustard

  • 1 medium lemon

  • 2 cloves garlic

  • 2 tablespoons fresh dill

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

Instructions
  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash 1.5 pounds of baby potatoes and cut any larger ones in half so they're all roughly the same size.

  • 3

    In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika.

  • 4

    Spread the potatoes on a baking sheet in a single layer and roast for 15 minutes.

  • 5

    While the potatoes are roasting, prepare the salmon glaze by combining 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of whole grain mustard, the juice of half a lemon, and 2 minced garlic cloves in a small bowl.

  • 6

    Pat the 4 salmon fillets dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 7

    After the potatoes have roasted for 15 minutes, push them to one side of the baking sheet.

  • 8

    Place the seasoned salmon fillets on the other side of the baking sheet, skin-side down.

  • 9

    Brush the salmon generously with the honey mustard glaze, reserving some for serving.

  • 10

    Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

  • 11

    Chop 2 tablespoons of fresh dill and sprinkle over the salmon and potatoes.

  • 12

    Cut the remaining half lemon into wedges for serving.

  • 13

    Serve the salmon with roasted potatoes and additional glaze on the side, garnished with lemon wedges.

Nutrition Information (per serving)
420
Calories
32g
Protein
35g
Carbs
18g
Fat
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