How To Make Honey Mustard Salmon and Rainbow Veggies
This honey mustard salmon is baked with seasoned squash, broccoli, onions, and tomatoes for a dish that bursts with color and flavors.
Serves:
Ingredients
- 1medium yellow squash,sliced into ½-inch thick rounds
- 2½cupsbroccoli florets,bite-size
- ½medium red onion,diced into 1-inch chunks
- 2tbspolive oil,divided
- salt and freshly ground black pepper
- 1tbspDijon mustard mustard
- 1tbsphoney
- 3clovesgarlic,minced, divided
- 2tspfresh lemon juice
- 6ozsalmon fillets,(3 fillets), skinless
- 1cupgrape tomatoes
- 4lemon wedges,for serving
Instructions
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Preheat oven to 400 degrees. Line a rimmed 18×13-inch baking sheet with parchment.
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Place squash on the baking sheet on the upper third portion of the baking sheet, then place broccoli in the middle portion and red onion on the bottom portion.
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Drizzle veggies with 4 teaspoons olive oil, season with salt and pepper and toss while keeping veggies separated in each section. Roast in preheated oven for 8 minutes.
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Meanwhile, in a small bowl stir together mustard, honey, 1 teaspoon of olive oil, 1 minced clove garlic, and lemon juice. Set aside.
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Remove baking sheet from oven. Move veggies down a little to fit the tomato layer and salmon. Place salmon on the baking sheet next to the squash layer (bottom side facing up).
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Brush salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and repeat.
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Place tomatoes on the top portion of the baking sheet, drizzle with the last 1 teaspoon olive oil, and season with salt and pepper. Sprinkle the remaining 2 cloves garlic evenly over the vegetables and tomatoes.
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Return to oven and roast for about 12 to 15 minutes longer until salmon has cooked through and vegetables have softened.
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Serve immediately with lemon wedges for spritzing over salmon and vegetables.
Nutrition
- Calories: 324.48kcal
- Fat: 17.36g
- Saturated Fat: 3.09g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.87g
- Polyunsaturated Fat: 3.43g
- Carbohydrates: 30.93g
- Fiber: 4.01g
- Sugar: 8.46g
- Protein: 15.84g
- Cholesterol: 31.18mg
- Sodium: 870.26mg
- Calcium: 108.23mg
- Potassium: 1116.70mg
- Iron: 2.30mg
- Vitamin A: 139.76µg
- Vitamin C: 89.75mg
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