Mustard-baked salmon with vegetables

Based on 12 ratings
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Difficulty

Easy 👌
20
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g salmon fillet
135 ml mustard with blossom honey
400 g Brussels sprouts
400 g Hokkaido pumpkin
4 tbsp orange juice
lemon (divided)
7 tbsp olive oil (divided)
salt
pepper
Metric
Imperial

Utensils

  • baking dish
  • oven
  • bowl
  • citrus press
  • cutting board
  • knife
  • whisk
  • paper towel
  • baking brush

Nutrition per serving

Cal
497
Protein
32g
Fat
32g
Carb
18g

Step 1/3

  • 400 Brussels sprouts
  • 400 Hokkaido pumpkin
  • 4 tbsp orange juice
  • ½ lemon
  • 4 tbsp olive oil
  • salt
  • pepper
  • baking dish
  • oven
  • bowl
  • citrus press
  • cutting board
  • knife

Preheat the oven to 200°C/400°F. Wash and halve Brussels sprouts. Cut Hokkaido pumpkin into bite-sized pieces. Add orange juice, half of the lemon juice, and some olive oil to a bowl. Season with salt and pepper to taste. Add Hokkaido pumpkin and Brussels sprouts to the bowl and toss to coat. Transfer vegetables to a baking dish and roast for approx. 20 – 30 min.

Step 2/3

  • 600 salmon fillet
  • ½ lemon
  • 3 tbsp olive oil
  • 135 ml mustard with blossom honey
  • salt
  • pepper
  • bowl
  • whisk
  • paper towel

In the meantime, wash and dry salmon fillet, then cut in same sized pieces. Add remaining lemon juice, olive oil, and mustard to bowl. Season with salt and pepper to taste and stir to combine.

Step 3/3

  • baking brush
  • oven

Remove the baking dish from the oven and reduce heat to 180°C/355°F. Add salmon fillet on top of vegetables and brush with mustard glaze. Transfer back to the oven and bake for approx. 10 min. Enjoy!