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Mustard Maple Salmon with Roasted Vegetables

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35 minutes4 servings
SalmomWVeg

Ingredients

VEGETABLES

  • 4 to 6 new Potatoes (about 4 oz.), washed and cut into pieces
  • 2 medium Zucchini, thick-sliced
  • 4 medium Carrots, peeled and sliced
  • 1 Kohlrabi (about 8 oz.), peeled and cubed
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1/2 to 1 tsp Black Pepper

SALMON

  • 2 Tbsp Olive Oil
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Dijon or Brown Mustard
  • 1 Tbsp Poultry seasoning
  • 2 Garlic Cloves, minced
  • 4 Alaska Salmon fillets,thawed

Recipe Directions

VEGETABLES

Preheat oven to 450°F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.

SALMON

1. While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl.

2. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture.

3. Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.

4. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for fresh/thawed, just until salmon is opaque throughout.

5. To serve, portion one-fourth of the vegetables with a salmon fillet.

Recipe & Photo Credit: Alaska Seafood & Marketing Institute

Ingredients

VEGETABLES

  • 4 to 6 new Potatoes (about 4 oz.), washed and cut into pieces
  • 2 medium Zucchini, thick-sliced
  • 4 medium Carrots, peeled and sliced
  • 1 Kohlrabi (about 8 oz.), peeled and cubed
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1/2 to 1 tsp Black Pepper

SALMON

  • 2 Tbsp Olive Oil
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Dijon or Brown Mustard
  • 1 Tbsp Poultry seasoning
  • 2 Garlic Cloves, minced
  • 4 Alaska Salmon fillets,thawed

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