John Washington
Scrumptious Lemon Mustard Salmon with Spring Vegetables
This dish combines tender, flavorful salmon with vibrant spring vegetables, creating a fantastic, healthy meal. The mustard and lemon zest give the salmon a zesty kick, while the vegetables add color and texture to the dish. It’s perfect for a fresh and light dinner, offering a variety of nutrients and a rich, satisfying taste.
Ingredients:
– 4 salmon fillets
– 2 tablespoons olive oil
– 2 tablespoons Dijon mustard
– Zest and juice of 1 lemon
– 2 garlic cloves, minced
– Salt and pepper to taste
– 1 bunch asparagus, trimmed
– 1 cup cherry tomatoes, halved
– 1 red onion, sliced
– 1 tablespoon fresh thyme leaves
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, Dijon mustard, lemon zest, lemon juice, and minced garlic. Season with salt and pepper to taste.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the mustard-lemon mixture over the salmon fillets, ensuring they are evenly coated.
5. Arrange the asparagus, cherry tomatoes, and sliced red onion around the salmon on the baking sheet. Sprinkle fresh thyme leaves over the vegetables.
6. Drizzle a bit of olive oil over the vegetables and season with salt and pepper.
7. Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
8. Remove from the oven and let it rest for a few minutes before serving.
9. Serve the salmon with the roasted vegetables on the side. Enjoy this healthy and delicious meal!
This dish is a delightful combination of flavors and textures, perfect for a nutritious and satisfying dinner any night of the week.
