Mustard Maple Sockeye Salmon with Veggies
This one-pan wonder is so simple with roasted vegetables and a sweet, tangy glaze to complement the flavors of wild salmon.
Servings: 4
Cook Time: 55 mins.
Ingredients
Vegetables:
4 to 6 peanut potatoes (about 4 oz.), washed and cut into pieces
2 medium zucchini, thick-sliced
2 medium yellow carrots, peeled and sliced
2 medium orange carrots, peeled and sliced
1 kohlrabi (about 8 oz.), peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/2 to 1 teaspoon pepper
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Salmon:
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons Dijon-style mustard
1 tablespoon poultry seasoning
2 garlic cloves, minced
4 sockeye salmon fillets (6 oz. each), fresh, frozen or thawed
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:
While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl.
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.
Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.
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.
To serve, portion one-fourth of the vegetables with a salmon fillet.