Roasted Salmon with Mustard Glaze

1. Preheat the oven to 400 degrees, coat a shallow baking dish with cooking spray, season both sides of the salmon with salt and pepper, and place salmon in the prepared baking dish.

2. In a medium bowl, whisk together the mustard, honey, water, lemon juice, mustard powder, and garlic powder. Remove a cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork-tender, about 15 minutes.

3. Stir the dill into the reserved mustard sauce. Serve 1/3 of the roasted salmon (four fillets, each about 4 oz. after cooking) with the dill-spiked mustard sauce spooned over the top. Refrigerate the remaining salmon up to 3 days or freeze up to 3 months; thaw completely in the refrigerator or microwave for about 3 to 5 minutes on low before using. Serves 4.

Note:  You may want to use leftover salmon in the following recipes:

Seafood Paella with Sausage and Beans
Salmon Pasta with Tomatoes and Dill
Spinach Linguine with Salmon, Lemon, and Dill

From Quick Fix Meals by Robin Miller.
Click here for Robin Miller Tips.


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