Mustard Maple Salmon with Roasted Vegetables
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