Honey Mustard Salmon with Summer Vegetable Salad

Honey Mustard Salmon
  • 2 lbs salmon filet
  • ¼ cup stone ground mustard
  • 2 tbsp honey
  • 4 garlic cloves, minced
  • ½ tsp salt
  • 1 tsp ​​ smoked paprika (optional)
  • freshly cracked pepper, to taste
Raw Zucchini and Summer Squash Salad
  • ¼ cup olive oil regular or extra light
  • 1 tbsp honey
  • 1 lemon, juiced and zest
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 2 medium zucchinis, thinly sliced or small cubed
  • 1 medium yellow summer squash, thinly sliced or small cubed
  • 1 pint cherry tomatoes, halved
  • ¼ cup green onions, minced
  • pea tendrils or micro greens, optional
  • toasted pinenuts, optional ​

  1. Heat oven to 400° F. Line a rimmed baking pan with aluminum foil.
  2. In a small bowl, whisk the stone ground mustard, honey, garlic, salt, pepper and paprika.
  3. Place the salmon skin-side down on the foil. Top with the honey mustard sauce and spread it out to cover the whole filet.
  4. Bake in a preheated oven for 15-20 minutes, or until salmon flakes easily with a fork.
  5. While the salmon is baking, make the zucchini salad. In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper until fully incorporated.
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