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.
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