I love making salads that have a protein that can be served on it’s own; that way Ethan can have just salmon and I can have the wonderful salad with the salmon. The salmon is perfectly balanced with the slightly sweet glaze that is used just to tame down the spicy dijon mustard (which I love!) This salmon is paired with a delicious salad that is tossed in lemon juice and has chives and green apple bites.
Now that I have told you how wonderful this dinner (could be lunch) was. Let me tell you how easy it was to prepare. I know I boast a lot about easy dinners on here, but it is what I like. This dinner was ready in seriously 20 minutes. Winner, winner, salmon dinner!
Ingredients: 3 tablespoons of Dijon Mustard 2 tablespoons of Honey 1/2 medium Lemon, juiced 4 Salmon Filets, skinless about 6 oz. each 1/2 teaspoon of Black Pepper 2 Hearts of Romaine, chopped 1 Granny Smith Apple, medium-sized, chopped in bite-sized pieces 20 Chives, chopped in 1/2 inch pieces 2 tablespoons of Olive Oil 1/4 teaspoon of Salt
First, preheat your oven to 400 degrees.
Now, prepare a baking sheet with aluminum foil. In a small bowl, whisk together the dijon mustard, honey, and 1/2 teaspoon of the lemon juice. Place salmon on the baking sheet; sprinkle with black pepper and place a heaping tablespoon of the honey-dijon mixture on each filet.
When the oven is preheated, bake for 10 minutes per inch of thickness. Broil on high for 1 1/2-2 minutes to caramelize the top at the end of baking.
While the salmon is baking, prepare the salad. Place the remaining lemon juice in a medium sized bowl, toss the romaine, apple, and chives with the lemon juice. Drizzle in the olive oil and salt. Toss and divide the salad onto 4 plates. When the salmon is done, place on top of the salad.
Happy Cooking, The Barbee Housewife Source: adapted from, Weeknight Wonders, by: Ellie Krieger