Description
A flavorful and healthy one-pan meal featuring tender salmon glazed with sweet and tangy honey mustard, served alongside caramelized butternut squash and crispy garlic potatoes.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 medium butternut squash, peeled and cubed
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix honey, Dijon mustard, whole grain mustard, and 1 tbsp olive oil to create the glaze. Set aside.
- Toss butternut squash and potatoes with remaining olive oil, minced garlic, thyme, salt, and pepper. Spread evenly on the baking sheet.
- Roast vegetables for 20 minutes, then remove from oven. Push vegetables to the sides and place salmon fillets in the center.
- Brush salmon generously with the honey mustard glaze. Return to oven and bake for 12-15 minutes, until salmon is cooked through and flakes easily.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.