Fish was on the menu last night – salmon is a family favorite so I started digging through my files and torn magazine pages to see if I could find a new roasting recipe. I love to roast salmon with veggies. It’s a one pan dinner, which is always a bonus at clean-up time, and roasting the fish takes that fishy taste right out of it. I found this recipe torn out of a Real Simple magazine. Tweaked it just a tiny bit for my crowd and it’s a new addition to my roasted salmon rotation. Enjoy!
Roasted Salmon & Potatoes with Honey Mustard Sauce
4-6 potatoes, sliced into small wedges
1/2 a package of fresh white mushrooms, quartered
1/2 lb green beans or asparagus, chopped into bite-size pieces
1lb skinless salmon filet
olive oil, salt & pepper
1TB red wine vinegar
1TB dijon mustard
1. Heat oven to 425. On a rimmed baking sheet, lined with foil, toss the potatoes, mushrooms & veggies in 2 TB of oil and 1tsp each of salt & pepper. Roast 25 minutes.
2. Push the vegetables to the edges of the pan and place the salmon filet in the center. Season with salt & pepper and roast until the salmon is opaque and potatoes are golden brown – an additional 15-20 minutes.
3. In a small bowl, whisk vinegar, mustard, honey, parsley, 2TB olive oil and 1/2 tsp each salt & pepper. Drizzle over salmon and veggies before serving.