Spicy Dijon mustard, maple syrup, and a splash of apple cider vinegar join forces to turn basic salmon fillets into a flavorful dinner. Give vegetables a 10 minutes head start before adding the salmon. Recipe serves 2-3 and was adapted from February 2020 cuisineathome.com
Cooking Tip: Look for wild Pacific salmon. It has more complex flavor and is more nutritious than farm-raised. Wild salmon tends to pack more calcium, iron, zinc, and potassium than farmed salmon.
- 1/4 cup pure maple syrup
- 2 tablespoon each olive oil and Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1-2 cups quartered sweet potato slices
- 1/2 cup dried cranberries or cherries
- 2 salmon fillets each 6 oz.
- Lemon slices
- Optional Parmesan cheese
- Whisk together syrup, olive oil, Dijon mustard, vinegar, parsley flakes and thyme. Set aside.
- Preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone pad.
- Toss broccoli, cauliflower and sweet potatoes with one half of the syrup mixture and roast 10 minutes.
- Add fillets with lemon slices and cranberries. Brush with rest of syrup mixture. Cook fillets until a thermometer registers 125 t0 130 degrees.
- Grate Parmesan cheese over fillets with a squeeze of lemon juice and roasted vegetables right before serving.