Mmmm…who needs one more way to eat salmon?

How about eating it with some sweet honey mustard glaze and veggies sprinkled with Parmesan cheese? This no-fuss salmon dinner can be put together, and cooked in the oven, in less than 30 minutes.

I’ll just get straight to the point.

Salmon is yummy. This recipe makes it even yummier. You should try it. 🙂

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After you have signed up to get the emails, don’t forget to come back for this delicious Honey Mustard Salmon and Parmesan Veggies recipe!

Here is what you need:

1 tablespoon light butter
1 tablespoon brown sugar
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon soy sauce
4 (4 ounce) wild Atlantic salmon fillets
Cooking spray, if needed
1 (12 ounce) bag frozen Asian medley vegetables (a mix of broccoli, carrots, baby cob corn, and sugar snap peas)
1 tablespoon extra virgin olive oil
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste

Here is what you do:

Preheat oven to 400°F.

Place butter and brown sugar in a small microwave-safe bowl and microwave for 20 seconds.

Whisk in Dijon mustard, honey, and soy sauce.

Dredge salmon fillets through the honey mustard sauce until they are well coated. Place coated fillets in the middle of a parchment paper-lined cooking sheet (if you don’t have parchment paper, spray cooking sheet with cooking spray), skin-side down.

In a medium bowl, toss the vegetables with the extra virgin olive oil and spread the vegetables around the salmon.

Sprinkle the salmon and vegetables with Parmesan cheese, salt, and pepper.

Bake 15-17 minutes, or until the salmon is cooked.

Makes 4 servings.
One serving is 1 salmon fillet and 1/4 of the veggies.
One serving is 9 green, 6 blue, and 6 purple points.

Print Recipe

5 from 1 vote

Honey Mustard Salmon with Parmesan Vegetables

One serving is 9 green, 6 blue, and 6 purple points.

Makes: 4 servings

Calories: 293

Author: Alisha Hughes

Ingredients

• 1 tablespoon light butter
• 1 tablespoon brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 4 (4 ounce) wild Atlantic salmon fillets
• Cooking spray, if needed
• 1 (12 ounce) bag frozen Asian medley vegetables (a mix of broccoli, carrots, baby cob corn, and sugar snap peas
• 1 tablespoon extra virgin olive oil
• 2 tablespoons grated Parmesan cheese
• Salt and pepper, to taste

Instructions

• Preheat oven to 400°F.
• Place butter and brown sugar in a small microwave-safe bowl and microwave for 20 seconds.
• Whisk in Dijon mustard, honey, and soy sauce. Dredge salmon fillets through the honey mustard sauce until it is well coated. Place coated fillets in the middle of a parchment paper-lined cooking sheet (if you don't have parchment paper, spray cooking sheet with cooking spray), skin-side down.
• In a medium bowl, toss the vegetables with the extra virgin olive oil and spread the vegetables around the salmon.
• Sprinkle the salmon and vegetables with Parmesan cheese, salt and pepper.
• Bake 15-17 minutes, or until the salmon is cooked.
• Makes 4 servings.
• One serving is 1 salmon fillet and 1/4 of the veggies.