One-Pan Honey Mustard Salmon and Veggie Bake
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. This salmon dinner uses readily-available ingredients, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Weeknight dinner during Lent doesn’t get easier than this! Instead of using one pot to cook, you’re using one tray. This is an easy way to prepare a healthy, quick meal for your family or to meal-prep for yourself for a few days. Don’t be afraid to change up the vegetable selection—you can use cabbage, cauliflower and baby carrots instead of zucchini and tomatoes.
Honey Mustard Salmon Tray-Bake with Garlic Herb Potatoes and Roasted Vegetables
YIELDS: 4 Servings
COOK TIME: 30 mins
INGREDIENTS
- 1 large salmon fillet (1.5 to 2 pounds)
- 4 tablespoons honey mustard
- 4 cloves garlic, grated
- 6 sprigs fine thyme or rosemary
- 2 zucchinis
- 1 pint cherry tomatoes
- 4 medium potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped to garnish
DIRECTIONS
- Preheat oven to 450°F. Grease a large baking sheet then place salmon fillet in the middle.
- Rub each side of the fillet with honey mustard, half of the grated garlic, salt and pepper.
- On a cutting board, thinly slice potatoes. Place potatoes in one corner of baking tray.
- On the same board cut zucchini into slices, slightly thicker than the potatoes as the zucchini will cook faster. Place into another corner of baking tray.
- Place cherry tomatoes into another available corner.
- Massage vegetables and potatoes with olive oil, salt and pepper. Add garlic and fine thyme or rosemary to the potatoes.
- Place tray into the preheated oven, bake for 15 to 20 minutes until salmon and potatoes are fully cooked.
- Sprinkle finished tray bake with chopped parsley. Serve warm or cool and store for later.
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