Herbed Mustard Salmon
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That looks so yummy! Can you suggest a good substitute for the cream cheese? I can’t eat dairy….. Also, can I use honey/agave in place of the sugar & corn syrup? Thanks!
beantownbaker — July 11th, 2013 @ 7:54 am
Have you tried the Tofutti “Better than Cream Cheese”? I am lactose intolerant and use that in place of cream cheese. I think the cream cheese is there to enhance the smooth texture of the ice cream. You could just leave it out if you wanted. The corn syrup is there to help it not freeze too hard. Again, you could omit it if you wanted or replace with honey. Let me know how it turns out for you with the substitutions.
I really need an ice cream maker….
beantownbaker — July 14th, 2013 @ 4:15 pm
I can’t believe I lived so long without one…
i’ve done a pistachio ice cream awhile back and it was most definitely amazing. never was into the bright green stuff as a kid, either 🙂