How to Make Honey Mustard Roasted Salmon

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds flavor with fewer additives.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower in calories, while brown sugar is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh taste, while dried parsley is cost-effective.

Preheat the broiler in the oven.

Brush olive oil on the baking pan to coat it well.

Place the salmon fillets skin-side down on the oiled pan.

Sprinkle kosher salt and black pepper lightly on the salmon.

Brush the salmon with more olive oil from the pan.

Broil the salmon in the preheated oven for 2 minutes.

Prepare heirloom tomatoes by cutting them in half and then into small pieces.

Heat olive oil in a pan on the induction stove.

Add the heirloom tomatoes to the heated pan and roll them around to cook.

Mince shallots and add them to the pan with the tomatoes.

Add minced garlic to the pan and stir for about 1-2 minutes until fragrant.

Cook pearly couscous in salted water for about 6 minutes, then drain and rinse with cold water.

Add the cooked couscous to the pan with tomatoes and shallots, mixing well.

Season the mixture with salt to taste.

Prepare the honey mustard mixture using one part honey, half part whole grain mustard, and half part Dijon mustard.

Brush the honey mustard mixture evenly over the salmon after the initial broil.

Return the salmon to the broiler for another couple of minutes until cooked through.

Finish the dish with fresh basil, either by tearing or cutting it, and add it to the ragu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens