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One Pan Honey-Mustard Salmon – JSHealth


Salmon is such a versatile source of protein, rich in Omega-3s that support skin health and heart health. I’ve dressed it up in a delicious honey mustard marinade that takes just minutes to whip up!

I especially love the touch of sweetness that the honey adds, paired with the savoury mustard…divine!

Roast everything together on a single baking sheet – tender salmon, crispy potatoes, broccoli florets (rich in indole-3-carbinol to support hormone balance!) and juicy cherry tomatoes. This delicious dish is packed full of flavour and nutrients and ready in under an hour. Perfect for those nights in or if you’re looking to entertain while keeping prep and clean up effortless.

Enjoy,

Jess x

Ingredients:

  • 2 potatoes, chopped into small pieces
  • 1 tbsp extra virgin olive oil 
  • 1 lemon
  • 2 salmon fillets
  • 1 head broccoli, broken to into small florets 
  • 10 cherry tomatoes

For the marinade: 

  • 1 tbsp extra virgin olive oil 
  • 1 tbsp dijon mustard
  • 1 tbsp wholegrain mustard 
  • 1 tbsp honey 
  • 2 cloves garlic, minced 

Method:

Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper. Spread the potatoes across one end of the baking tray. Drizzle the extra virgin olive oil over the top and season with sea salt. Bake in the preheated oven for 25 minutes. 

Whilst the vegetables are baking, slice half of the lemon into thin slices. Juice the remaining half and pour into a small bowl. Add in the remaining marinade ingredients and whisk together. Season to taste with sea salt and black pepper. 

Remove the potatoes from the oven. Place the lemon slices onto the centre of the tray. Place the salmon fillets on top. Spoon half of the marinade over the top. Add the broccoli florets and cherry tomatoes to the tray. Spoon the remaining marinade over the broccoli, toss to coat. 

Bake in the oven for 12-15 minutes or until the salmon is cooked through. Sprinkle the chopped parsley over the potatoes and serve. 

Time to cook: 40

Serves: 2 



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