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white plate with roasted salmon fillet with honey mustard sauce, steamed potatoes, asparagus and spinach

Honey Mustard Glazed Salmon

steamed red potatoes, asparagus, spinach

STARS

Add the subtle flavor of dill and the not-so-subtle flavor of horseradish to creamy Dijon mustard for a delicious sauce and marinade. Roasted salmon is assertive enough to stand up to these bold flavors, along with steamed red potatoes, asparagus, spinach, and shaved red onion. This meal can be enjoyed cold for a perfect summer picnic, or heated up for a classy dinner on a night in. Enjoy with a dry riesling or a smooth hefeweizen.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Steamed Potatoes

  • 1 pound red potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lemon, juiced
  • 1/2 cup parsley, chopped

Dill Honey Mustard Salmon

  • 1 shallot, minced
  • 1 garlic cloves, minced
  • 1 tablespoon prepared horseradish
  • 3 tablespoons whole grain mustard
  • 3 tablespoons Dijon mustard
  • 1/2 cup canola oil
  • 1/4 cup dill, minced
  • 1/4 cup parsley, minced
  • 3 tablespoons champagne vinegar
  • 1 teaspoon salt, to taste
  • Zest and juice of 1 lemon
  • 2 tablespoons honey
  • 4 6-ounce salmon fillets

Vegetables

  • 1 bunch asparagus, trimmed sliced into 1-inch pieces
  • 4 cups baby spinach
  • 1/2 red onion, sliced thinly
Directions
1
Preheat the oven to 350°F.
2
In a large pot, place 1 inch of water, a steamer basket and the potatoes. Cover and bring to a simmer. Steam the potatoes until fork-tender, 15-20 minutes.  Drain and return to the pot. Gently toss the potatoes with the oil, salt, pepper, lemon juice and parsley.
3
Combine all of the dill honey mustard ingredients until smooth. Use a blender for a perfectly smooth sauce if you like. Season to taste.
4
Pat the salmon fillets dry and coat with half of the honey mustard. Reserve the remaining mustard for serving (be careful not to contaminate it with raw fish). Roast the salmon for 15-20 minutes, until cooked through.
5
Bring a large pot of salted water to a boil for the asparagus. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the asparagus for 2-4 minutes then immediately transfer to the ice bath to stop cooking. Remove from the ice bath after 1-2 minutes. 
6
Add the asparagus, spinach and red onion to the pot with the potatoes and toss gently. Divide the vegetables between plates, top with salmon fillets and drizzle with reserved honey-mustard.

Honey Mustard Glazed Salmon

steamed red potatoes, asparagus, spinach

STARS

Add the subtle flavor of dill and the not-so-subtle flavor of horseradish to creamy Dijon mustard for a delicious sauce and marinade. Roasted salmon is assertive enough to stand up to these bold flavors, along with steamed red potatoes, asparagus, spinach, and shaved red onion. This meal can be enjoyed cold for a perfect summer picnic, or heated up for a classy dinner on a night in. Enjoy with a dry riesling or a smooth hefeweizen.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Steamed Potatoes

  • 1 pound red potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lemon, juiced
  • 1/2 cup parsley, chopped

Dill Honey Mustard Salmon

  • 1 shallot, minced
  • 1 garlic cloves, minced
  • 1 tablespoon prepared horseradish
  • 3 tablespoons whole grain mustard
  • 3 tablespoons Dijon mustard
  • 1/2 cup canola oil
  • 1/4 cup dill, minced
  • 1/4 cup parsley, minced
  • 3 tablespoons champagne vinegar
  • 1 teaspoon salt, to taste
  • Zest and juice of 1 lemon
  • 2 tablespoons honey
  • 4 6-ounce salmon fillets

Vegetables

  • 1 bunch asparagus, trimmed sliced into 1-inch pieces
  • 4 cups baby spinach
  • 1/2 red onion, sliced thinly

Directions

1
Preheat the oven to 350°F.
2
In a large pot, place 1 inch of water, a steamer basket and the potatoes. Cover and bring to a simmer. Steam the potatoes until fork-tender, 15-20 minutes.  Drain and return to the pot. Gently toss the potatoes with the oil, salt, pepper, lemon juice and parsley.
3
Combine all of the dill honey mustard ingredients until smooth. Use a blender for a perfectly smooth sauce if you like. Season to taste.
4
Pat the salmon fillets dry and coat with half of the honey mustard. Reserve the remaining mustard for serving (be careful not to contaminate it with raw fish). Roast the salmon for 15-20 minutes, until cooked through.
5
Bring a large pot of salted water to a boil for the asparagus. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the asparagus for 2-4 minutes then immediately transfer to the ice bath to stop cooking. Remove from the ice bath after 1-2 minutes. 
6
Add the asparagus, spinach and red onion to the pot with the potatoes and toss gently. Divide the vegetables between plates, top with salmon fillets and drizzle with reserved honey-mustard.