Mustard Maple Alaska Salmon with Roasted Vegetables
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients
Vegetables
- 4-6 peanut potatoes (about 4 ounces), washed and cut into pieces
- 2 medium zucchini, thickly sliced
- 2 medium yellow carrots, peeled and sliced
- 2 medium orange carrots, peeled and sliced
- 1 kohlrabi (about 8 ounces), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½-1 teaspoon freshly ground pepper
Salmon
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon poultry seasoning
- 2 garlic cloves, minced
- 4 Alaska salmon fillets (6 ounces each), fresh, frozen or thawed
Instructions
-
Step 1 Prepare and roast vegetables
Preheat oven to 450F. 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.
-
Step 2 Meanwhile, make the mustard-maple mixture and coat salmon
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.
-
Step 3 Add salmon to baking sheet, bake and serve
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 10-12 minutes for fresh/thawed, just until salmon is opaque throughout. portion one-fourth of the vegetables with a salmon fillet.
