Roasted Salmon with Thyme and Honey-Mustard Glaze

Our latest dinner from Cooking Light was this salmon recipe that I made tonight along with some Swiss chard and rice. The mustard sauce went really well with the chard and rice and the recipe was super simple to make. We eat salmon a lot so it's always nice to find a fast, simple, yet flavorful way of preparing it to change things up a bit. The salmon was on sale this week at our local grocery store as a "buy one and get one free" offer so I knew we would have salmon this week, for sure. If you're not a fish lover, this recipe just might change your mind.

Serves 2

1 pound of skin-on salmon fillet
5 thyme sprigs

2 Tbsp. country style Dijon mustard
1 tablespoons honey
1/2 teaspoon white wine vinegar
1 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 lemon, thinly

1. Preheat oven to 450°. 2. Line a baking sheet with parchment paper. 3. Arrange thyme sprigs in a long row on parchment.

4. Place salmon, skin side down, on top of thyme.

5. Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with thyme leaves, salt, and pepper.

6. Arrange lemon slices over salmon.

7. Bake salmon at 450° in center of oven 25 minutes or until desired degree of doneness. Serve hot or at room temperature.

Comments

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