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Honey Mustard Glazed Salmon with Herb Roasted Baby Potatoes & Peas

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A delicious and healthy meal featuring perfectly glazed salmon served with crispy herb-roasted baby potatoes and sweet peas.

Ingredients

Scale
  • For the Herb Roasted Baby Potatoes:
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • For the Honey Mustard Glazed Salmon:
  • 4 (6 oz) salmon fillets, skin-on or skinless
  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • For the Peas:
  • 1 cup frozen peas
  • 1 tbsp butter
  • 1 tbsp fresh mint, chopped (optional)
  • Salt to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the potatoes: In a bowl, toss halved baby potatoes with 2 tbsp olive oil, dried rosemary, dried thyme, salt, and pepper. Spread in a single layer on one half of the prepared baking sheet. Roast for 20 minutes.
  3. Make the glaze: While potatoes roast, in a small bowl, whisk together Dijon mustard, honey, 1 tbsp olive oil, minced garlic, smoked paprika, salt, and pepper.
  4. Prepare salmon: Pat salmon fillets dry. After potatoes have roasted for 20 minutes, remove the baking sheet. Place salmon fillets on the other half of the sheet. Brush the top and sides of each fillet generously with the honey mustard glaze.
  5. Finish roasting: Return the baking sheet to the oven. Roast for another 12-15 minutes, or until salmon is cooked through and flakes easily with a fork, and potatoes are golden and tender.
  6. Cook peas: While salmon and potatoes finish, cook peas according to package directions. Drain and toss with butter and fresh mint (if using). Season with salt.
  7. Serve: Divide the herb roasted potatoes and peas among plates. Top with a glazed salmon fillet. Spoon any extra glaze from the pan over the salmon if desired. Serve immediately.

Notes

For crispier potato edges, ensure they are in a single layer and not overcrowded. You can use fresh herbs like rosemary and thyme if available; use 1 tbsp each, chopped. The salmon is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://cheerychop.com/honey-mustard-glazed-salmon-recipe-2/