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Honey Dijon Salmon Spring Vegetables Recipe

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This recipe for Honey Dijon Salmon Spring Vegetables is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bunches radishes, ends trimmed
1 bunch thin carrots cut into sticks
1 lg shallot sliced
2 T plus 1 t olive oil, divided
1 3/4 t salt divided
1 t pepper
2 T honey
1 1/2 T Dijon
1 t sriracha
1 1/2 lb side of salmon with skin
8 oz sugar snap peas halved lengthwise
1 bunch asparagus trimmed
1/2 c mint or parsley for serving
Lemon wedges for serving
Directions:
Directions:
Oven 425º
Cut radishes in half or quarter. Combine radishes, carrots, shallot and toss with 1 T oil, 1/2 t salt and 1/4 t pepper
Spread on lg rimmed baking sheet and roast until started to sizzle and brown.
Stir together honey, mustard, sriracha. Drizzle salmon with 2 t oil and add 3/4 t salt and 1/2 t pepper. Spread mustard mix over top of salmon.
Remove veg from oven and move to edges of pan. Add salmon to center and return to oven. Roast 10 min.
Toss snap peas and asparagus with remaining 2 t oil, 1/2 t salt, 1/4 t pepper. Remove pan from oven and scatter asparagus and peas around the salmon and stir.
Roast about 10 more minutes.
Sprinkle with herbs and serve with lemon wedges.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Can use leeks or garlic scapes or green garlic in place of shallots. Baby potatoes cut into coins in place of some or all of radishes. Broccolini instead of asparagus.

 

 

 

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