Rate this recipe!
| Servings |
|
Ingredients
- 1 lb wild salmon fillet
- 2 tbsp raw honey
- 2 tbsp dijon mustard
- 2-3 cloves garlic - minced
- 1 tbsp olive oil
- 2 cups broccoli florets
- 1 sweet potato - peeled and chopped
- 1 cup brussels sprouts - trimmed
- salt + pepper
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 425 degrees F. Mix raw honey and dijon mustard in a bowl. Place salmon skin-side down in a glass dish, rub with olive oil and top with honey-mustard sauce. Refrigerate for 15-20 minutes while you prep the veggies.
- Wash and chop all veggies and spread on a single layer cookie sheet. Toss with olive oil, salt, pepper, and 1-2 cloves minced garlic. Roast the veggies in the oven for about 45 minutes, stirring every 15 minutes. When there are about 15 minutes left on the veggie timer, place the salmon on a foil-lined baking sheet and place in the oven. Salmon will cook for about 12 minutes or until opaque and flaky.
Recipe Notes
Feel free to use whatever veggies you have on hand! The beauty of roasting veggies is that you can use up leftovers to make a delicious, healthy side-dish.
This was delicious I really enjoyed it with the roasted vegetables will be trying this again soon!
Hooray! Love hearing that you enjoyed this recipe, Cheryl!