Honey Mustard Salmon & Veggie Tray Bake, Gluten-Free Recipes

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Place baking paper on a baking tray.

Dice half a cauliflower into florets and add to the baking tray.

Slice 2 zucchinis into 1 cm slices and add to the tray.

Peel, wash, and slice 2 large potatoes into 2 cm diced pieces and add to the baking tray.

Drizzle extra virgin olive oil, Italian herbs, paprika, sea salt, and black pepper over the vegetables and toss to coat.

Bake for 20 minutes.

Prepare the marinade sauce by adding lemon juice, olive oil, honey, Dijon mustard, garlic, paprika, sea salt, and black pepper; whisk until combined.

Remove the vegetables from the oven and place salmon fillets skin-side down over the top.

Drizzle the salmon with the honey mustard marinade and sprinkle sesame seeds over the top.

Pour any remaining dressing over the vegetables and add cherry tomatoes to the tray.

Bake for an additional 15 minutes or until the salmon is cooked through.

Crumble goat's cheese over the entire tray after baking.

Add fresh herbs including basil leaves and parsley, and scatter kalamata olives.

Drizzle with olive oil and fresh lemon juice for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens