Honey Mustard Glazed Salmon with Roasted Vegetables

An American-inspired salmon dinner built around a honey-mustard glaze and a single sheet pan of roasted vegetables. The salmon is started with the vegetables and finished at the same time so the fish stays moist and the vegetables pick up browned edges. Lemon is added at the table for brightness.

By Julienne

Cook time: 23 minutes

Servings: 4

Ingredients

• 45 g Dijon mustard for the glaze
• 30 g honey for the glaze
• 15 ml apple cider vinegar for the glaze
• 2 g garlic powder for the glaze
• 250 g carrots cut into 2 cm diagonal pieces
• 300 g Brussels sprouts trimmed and halved
• 150 g red onion cut into 2 cm wedges
• 20 ml olive oil divided
• 4 g fine salt divided
• 1.5 g black pepper divided
• 680 g salmon fillets, skin-on or skinless patted dry
• 10 ml olive oil divided
• 3 g fine salt divided
• 0.5 g black pepper divided
• 1 fruit lemon cut into wedges for serving

Instructions

1. Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and garlic powder. Reserve half of the glaze for serving so the raw-fish-contact glaze is not reused at the table. The glaze is smooth and pourable, and the oven is fully preheated.
2. Toss the carrots, Brussels sprouts, and red onion with 20 ml of the olive oil, 4 g of the salt, and 1.5 g of the black pepper. Spread them on the baking sheet in a single layer and roast for 12 minutes. The vegetables have started to soften and the Brussels sprouts show browned edges.
3. Pat the salmon dry, place it on the pan with the vegetables, brush the tops with the remaining 10 ml olive oil, and season with the remaining 3 g salt and 0.5 g black pepper. Spoon the glaze over the salmon, using about half of the glaze now and keeping the rest for serving. The salmon is evenly coated and the vegetables are still in a single layer around it.
4. Return the pan to the oven and roast for 8 to 10 minutes, until the salmon flakes at the thickest part and registers 52°C to 55°C for medium-rare to medium, or 60°C if you prefer it fully cooked. The vegetables should be tender with caramelized edges and the glaze should look glossy. The salmon flakes easily and the vegetables are browned at the edges.
5. Transfer the salmon and vegetables to plates. Drizzle with the reserved glaze and serve with the lemon wedges. The fish is moist, the vegetables are tender, and the glaze is shiny on top.