Roasted basalmic and mustard salmon

My plate

My plate

This roasted basalmic and mustard salmon has a so much flavor — my mouth is watering just looking at this picture.  It is also versatile enough, you can serve it like we did– simply, with a side of steamed veggies– or  serve it over a salad of greens, or a bowl of steamed rice or quinoa.  There are so many great options with this one!

It takes just a few minutes to whip together the bright and tangy marinade.  Pop it in the oven and about 25 minutes later you will be devouring this healthful fish–think about all of those omega 3 fatty acids!  

I would guess this would be a great choice if you are having guests for dinner.  Elegant and simple.  A dinner that can be mostly prepared before guests arrive.  

Cheers to making dinner easy, one tasty and healthful dish at a time! 

  • 2 Wild salmon filets 
  • 1 clove garlic, crushed
  • 3 T basalmic vinegar, aged at least 10 years.
  • 2 t dijon mustard
  • dash of ground rosemary
  • splash of avocado oil (or your fav cooking oil)
  • fresh ground pepper
  • hot pepper

Preheat oven to 400 degrees F.

In a small bowl mix together basalmic, olive oil, mustard, rosemary, crushed garlic, hot pepper, ground black pepper. Let sit at room temp for 5-10 minutes.  

Generously coat the fish with the sauce.  If you want it to marinade for a bit, stick it in the fridge (up to a couple of hours would probably work ok).  Otherwise, pop it right in the oven and roast for 20 minutes, or until the fish is cooked through.  Want a little more brown on top?  Turn up the heat to broil and let salmon cook for another 2-3 minutes, until perfectly browned.  

Serve over a bed of quinoa with a side of steamed veggies for a beautifully balanced and healthful meal.

Andy's plate

Andy’s plate




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