Honey Mustard Salmon Potato Bowl
This Honey Mustard Salmon Potato Bowl features mustard glazed salmon and crispy potatoes, creating a delicious balance of flavors and textures perfect for an easy family dinner.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl medium
- 1 Whisk
Ingredients
Salmon and Marinade
- 4 salmon fillets
- 1/4 cup honey
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
Crispy Potatoes
- 1 lb baby potatoes halved
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Toppings
- Fresh dill or parsley chopped
- Lemon wedges
- Sesame seeds
Instructions
Preparation
- In a medium mixing bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper until well combined.
- Place the salmon fillets in a shallow dish. Pour the marinade over the salmon, ensuring each fillet is well coated. Let it marinate for at least 15 minutes.
- Preheat the oven to 400°F. In another mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a lined baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Transfer the marinated salmon fillets to another lined baking sheet. Bake in the oven alongside the potatoes for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serving
- Divide the crispy potatoes and baked salmon among four bowls. Garnish with fresh dill, parsley, or sesame seeds, and serve with lemon wedges on the side.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
Notes
Pro Tips: Select fresh salmon for the best flavor. Ingredient Substitutions: Use maple syrup instead of honey for a different sweetness. How to Serve: Garnish with fresh herbs and lemon wedges. Storage & Freshness: Keep in an airtight container for up to 2 days. Make-Ahead Tips: Marinate the salmon up to 24 hours in advance.