Herbed Mustard Salmon

Monday, February 25, 2013

Hubby and I eat salmon on a fairly regular basis. We both really enjoy the flavor and it’s just so easy to prepare. We usually just season the salmon with salt and pepper and throw it in the oven to roast. Since we eat it so frequently, I’m always keeping my eye out for a new way to prepare it.

I first made this herbed mustard salmon a couple years ago. Since then, it has become a regular in our dinnertime rotation, but I just never got around to photographing it and posting it for you guys. I like to use whatever mustard we have on hand (which usually includes more than one option) and whatever herbs we have on hand. I like this combination of parsley, rosemary, and dijon the best.

One Year Ago: Crockpot Hawaiian Pulled Pork
Three Years Ago: Spaghetti Squash with Spinach and Raisins
Four Years Ago: Creme Brulee – two ways
Five Years Ago: Cranberry Applesauce – take two

Herbed Mustard Salmon

Roasted salmon topped with a mixture of fresh herbs and mustard

Yield: serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

3 Tbsp dijon mustard
1/4 cup parsley, chopped
2 sprigs rosemary, chopped
4 cloves garlic, minced
salt and pepper to taste
1.25 lb salmon

Directions:

Preheat oven to 375F.

Line a baking sheet with foil and place salmon on foil, skin side down.

In a small bowl, combine all of the ingredients except for the salmon.

Spread mustard mixture over the salmon.

Bake for 20-25 minutes.

Recipe inspired by Lime in the Coconut

Main Meal, Seafood

7 comments »

9 Responses to “That’s FIERCE”

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1

slush — March 4, 2008 at 2:31 am

Very, very cool looking cupcakes. Incredibly artsy. I love the flavor combos too. I will give them a go.
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2

CB — March 4, 2008 at 4:26 am

Very Mo-Dern cupcakes! Love me some chocolate art! Those are definitely fierce. Thanks for entering! Hope you had fun!
-Clara
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3

Jaime — March 4, 2008 at 4:53 am

very cool!
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4

Cara — March 4, 2008 at 2:11 pm

Very nice, Jen!
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5

Amy — March 4, 2008 at 2:12 pm

Wow! Chocolate with some heat! That sounds awesome 🙂
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6

PheMom — March 6, 2008 at 1:18 am

Hi again! So, I think with the vanilla in this, minus the chocolate and the almond this might work well for preemie’s first birthday cake. Thanks for the help!
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7

Mary — March 6, 2008 at 1:43 am

What a cool blend of flavors! It’s totally DIVA! And I love the chocolate swoop too!
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8

kendrita — July 18, 2008 at 4:11 am

Sounds awesome! Are the PB cups used in the recipe dairy-free? Are there PB cups dairy-free that exist?
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9

Faye — February 7, 2021 at 11:53 pm

How would you store these and for how long?

Herbed Mustard Salmon