Honey Mustard Salmon with Parmesan Vegetables
One serving is 9 green, 6 blue, and 6 purple points.
Makes: 4 servings
Calories: 293
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.