Roast Salmon & Vegetables W/Mustard Sauce
I admit I have been staring at the above picture for several minutes. It contains so many foods I love, it could actually be called Brittany’s Salmon Dish. I suppose I could have named it that but it seems a bit narcissistic. It is right up my alley and the more I look at it, the more I want to eat it again. And again. And then again. Soooo me.
Much like this pasta dish, this meal can be customized to the vegetables that are in season at your specific geographic location. The veggies listed here go particularly well with the sauce, but are certainly not written in stone. Later in the season I would omit the asparagus or up the number of potatoes toward the end of summer, but otherwise I have found my favorite formula and haven’t been able to stray very far from it!
This is such a great summer dish because it is the caliber of something you would order at a little sidewalk bistro. Fortunately, you can skip the tip for your garçon and make it yourself instead. Heck! Make it for everyone! It’s low fat, heart healthy, gluten free, grain free, dairy free, and darn delicious!
It is the savoriness that gets ya. The punch of the mustard is tempered by the vegetables, the creaminess of the potatoes, and the freshness of the fish. You get a bite and zing of the sauce, and then you kinda go “Ooooooooooooo.” And then you eat some more. All together, it is pretty much just what you want on a summer day. Add a big bowl of berries as the final course and maybe a sunset if you can swing it, and gaah. Bonus points if there is a body of water nearby to gaze at as well. Awesome.
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Roasted Salmon & Vegetables W/Mustard Sauce
This serves about 6 people, but it really depends on how much you plan on eating. My kids can tuck away an adult sized plate of this stuff so we rarely have all that much as leftovers. Ultimately, adjust the quantities to suit your family’s needs.
2 lbs of wild salmon, skin on (about 4-6 oz per person, give or take)
1 lb asparagus, rinsed, woody ends trimmed and the stalks cut into 1 inch pieces
2 lbs small red potatoes, rinsed and cut in half or into quarters if large
1 lb green beans, trimmed, rinsed and cut into 1 inch pieces
2 medium zucchini or summer squash (or both) cut into bite sized pieces
1/4 c extra virgin olive oil
2 heaping T of dijon mustard
pinch of salt
heavy pinch of ground black pepper
2 tsp honey
Combine all sauce ingredients and set aside.
Toss the potatoes with a bit of olive oil and a sprinkle of salt and pepper and spread in a single layer on a sheet pan. Roast the potatoes for 15 minutes at 425 degrees or until just starting to brown. Using a spatula, toss the potatoes so that they roast evenly and slide them all down to one end of the pan. Toss the remaining vegetables in a small drizzle of olive oil and a bit of salt and pepper. Spread in a single layer on the remaining end of the sheet pan. Use a second pan if the veggies are too crowded-you want them to roast and brown, not steam. Put all the veggies back in the oven and continue to roast for another 20 minutes, or until the potatoes are cooked through, but not mushy, and the vegetables are crisp tender. While the veggies are doing their final roasting, slide the salmon in next to them on a foil lined pan, skin side down, and drizzled with olive oil and seasoned with salt and pepper. This is all VERY simply done. The vegetables and fish should be done about the same time, but you will have to judge that individually based on the thickness of your salmon. It should flake easily, but be just barely pink in the center still. Combine all the vegetables on a large serving platter and drizzle sparingly with the mustard sauce. Taste for seasoning and add more sauce until you reach your preferred strength. Remove the skin from the fish and flake the salmon into large chunks over the veggies. Serve immediately.