Dijon Glazed Salmon with Roasted Veggies
Preheat oven to broil. Line a baking dish with parchment paper (if you don’t have parchment paper, try nonstick foil).
Mix the mustard, olive oil, garlic, ginger, honey, salt and pepper in a small bowl until all ingredients smoothly blend together into a glaze. Set aside.
Rinse and pat the fillets dry. Place the salmon against one side of the baking dish. Arrange the mushrooms, broccoli, and peppers alongside the salmon filets.
Coat fillets and vegetables with glaze, tossing the vegetables lightly to make sure they are fully coated.
Place dish on the bottom rack of oven. Broil until mushrooms begin to brown and fish is just underdone (it will continue to cook a bit after you remove it from heat).
Allow to stand for 5 minutes, tented in foil, before serving.
Optional: If you are at your goal, you can slice and add 1 carrot. This tastes great with a piece of fresh dill on top!
2 wild salmon fillets
1 cup button mushrooms, quartered
2 Tbsp Dijon mustard
2 Tbsp olive oil
2 garlic cloves, pressed
2 tsp fresh grated ginger
3 tsp honey
salt and pepper to taste
1 Medium Red Bell Pepper, quartered and brushed with olive oil
1 Broccoli crown, cut into florets
1/2 Cauliflower crown, cut into florets
small handful spinach
optional: 1 sprig fresh dill for each filet
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