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Honey Mustard Salmon Board with Roasted Carrots, Brussels Sprout Skewers & Whipped Feta

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A stunning and delicious board featuring honey mustard glazed salmon, roasted carrots, crispy Brussels sprout skewers, and creamy whipped feta, perfect for entertaining.

Ingredients

Scale
  • For the Honey Mustard Salmon:
  • 1.5 lb side of salmon, skin-on
  • 3 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • For the Roasted Carrots:
  • 6 large carrots, halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the Brussels Sprout Skewers:
  • 12 Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • For the Whipped Feta:
  • 8 oz feta cheese, crumbled
  • 1/4 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill, chopped (optional for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. For the salmon: In a small bowl, whisk together Dijon mustard, honey, and minced garlic. Place salmon skin-side down on prepared baking sheet. Spread mustard mixture evenly over salmon. Bake for 12-15 minutes, until salmon is flaky. Set aside.
  3. For the carrots: On a separate baking sheet, toss carrot halves with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
  4. For the Brussels sprout skewers: In a bowl, toss Brussels sprout halves with olive oil, salt, and pepper. Thread onto skewers (about 4-5 halves per skewer). Place on a baking sheet and roast for 15-18 minutes, until crispy and golden.
  5. For the whipped feta: In a food processor, combine feta, Greek yogurt, olive oil, and lemon juice. Blend until smooth and creamy. Season with pepper to taste.
  6. To assemble: Spread whipped feta on a large serving board or platter. Arrange the roasted carrots, Brussels sprout skewers, and honey mustard salmon on top. Garnish with fresh dill if desired. Serve warm.

Notes

For a dairy-free version, omit the whipped feta and serve with a lemon-tahini sauce instead. You can also substitute the salmon with chicken thighs for a different protein.

Nutrition

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