Honey-Mustard Baked Salmon with Vegetables
Active Time: 15 MinsTotal Time30 Mins
Yield: Serves 4
A tangy honey-mustard sauce gives salmon a flavorful kick, and a panko breadcrumb crust adds a nice crunch. Even kids and adults who are normally skeptical of fish will love this delicious sheet pan supper. When shopping for salmon, choose center-cut filets, which are thicker and more uniform in size so that each piece of fish will cook at the same time.
Ingredients
- 1 pound baby red potatoes, halved (3 cups)
- 3shallots, quartered lengthwise (about 1 cup)
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 3 tablespoons plus 2 tsp. whole-grain mustard, divided
- 1 1/2 teaspoons honey, divided
- 1/2 cup panko breadcrumbs
- 2 teaspoons chopped fresh thyme
- 4(5-oz.) skin-on salmon fillets
- 3 cups fresh sugar snap peas, trimmed
- 2 teaspoons red wine vinegar
- 1 teaspoon grated garlic
- 1/4 teaspoon smoked paprika
How to Make It
Step 1
Preheat oven to 425°F. Toss together potatoes, shallots, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt on a large rimmed baking sheet. Arrange mixture in an even layer, with potatoes facing cut sides down. Roast until almost tender, about 15 minutes. Remove from oven.
Step 2
While potato mixture roasts, stir together 3 tablespoons of the mustard, 1⁄4 teaspoon of the salt, and 1 teaspoon of the honey in a small bowl. Stir together panko, thyme, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt in a separate small bowl. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over skinless tops of fillets. Sprinkle tops evenly with panko mixture, pressing to adhere.
Step 3
Stir roasted potato mixture on baking sheet, pushing mixture toward edges of baking sheet with a spatula. Place salmon filets, skin side down, in center of baking sheet. Scatter sugar snap peas evenly around salmon. Return baking sheet to oven. Bake at 425°F until panko crust is golden brown, salmon is cooked to medium doneness (turns flaky and opaque), and potatoes are tender, about 10 minutes.
Step 4
Meanwhile, whisk together vinegar, garlic, smoked paprika, and remaining 2 tablespoons oil, 1⁄4 teaspoon salt, 2 teaspoons mustard, and 1⁄2 teaspoon honey in a small bowl until combined.
Step 5
Divide salmon fillets and vegetable mixture evenly among 4 plates. Drizzle vegetable mixture evenly with vinaigrette.
Source: Read Full Article