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Roasted Honey Dijon Salmon with Spring Vegetables Recipe

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This recipe for Roasted Honey Dijon Salmon with 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 red radishes trimmed half or quarter.
1 bunch thin carrots halve crosswise
1 shallot sliced lengthwise
2 T plus 1 t olive oil divided
1 3/4 t salt divided

1 t pepper divided
2 T honey
1 1/2 T Dijon
1 t sriracha
1 1/2 lb salmon skinless
8 oz sugar snap peas halved lengthwise
1 bunch asparagus
1/2 c mint or parsley for serving
Lemon wedges for serving

Can use leeks in place of shallots or broccolini in place of asparagus or baby potatoes in place of radishes
Directions:
Directions:
Oven 425º
Toss radishes, carrots, shallot with 1 T olive oil, 1/2 t salt, 1/4 t pepper
Sheet pan and roast about 10 min.
Stir honey, mustard, sriracha. Drizzle 2 t olive oil over salmon and add 3/4 t salt and 1/2 t pepper. Spread mustard mixture over top of salmon.
Remove veg from oven. Toss veggies and clear space in center for salmon and add to pan. Roast 10 min.
Toss peas and asparagus with remaining 2 t oil, 1/2 t salt, 1/4 t pepper. Scatter these around the salmon and stir so they have contact with pan. Roast about 10 more min.
Sprinkle with herbs and serve with lemon wedges
Number Of Servings:
Number Of Servings:
6

 

 

 

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