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. 
This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!
Looks perfect. Yum.
Your pictures look great! I am glad you liked this – I need to make it again soon!
oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.
I have seen this recipe floating around and I must try it!
I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.
Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!
~ingrid
I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!
It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.
YUMMY! It looks great and perfect for the summer!
Update! I made this and added a few additional ingredients. I love it!