Honey Mustard Salmon Bites and Veggies
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
Salmon Cubes
- 1 1/2 lbs skinless salmon, cubed
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic power
- 1/4 tsp salt
- 1 tsp dijon mustard
- 1 tsp honey
Veggies
- 2 yellow potatoes
- 4 -5 carrots, peeled and sliced
- 3 shallots, sliced into rounds
- 1/4 cup olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup parlsey, chopped
Honey Mustard Sauce
- 2 tbsp mayonnaise
- 2 tbsp dijon mustard, grainy or regular
- 1 tbsp honey
- 1/4 tsp apple cider vinegar
- 1/8 tsp paprika
- Salt and pepper
Directions
- Notes- I added the sauce after baking, but it can also be poured into the dish when adding the salmon bites to add even more flavor
- Preheat the oven to 400 F
- Start by preparing your veggies. Thinly slice the potatoes into rounds, about 1/2 inch thick, and slice the carrots diagonally into 2u0022 sticks. Add them to a large baking dish, casserole dish or large sheet pan with the sliced shallots and toss together in the 1/4 cup olive oil, 1 tsp paprika, and 1/2 tsp salt u0026 pepper
- Bake the veggies for 30 minutes, remove from the oven and flip them, then bake for an additional 10 minutes. The potatoes should be fork tender before adding the salmon
- While that bakes, cut your salmon into 1u0022 cubes and toss it together with the olive oil, spice mix, mustard and honey. Let it marinate while the veggies continue to bake.
- After 40 minutes, remove the pan from the oven and add the salmon cubes on top of the veggies with the chopped parsley. Place the dish back into the oven for 10-12 minutes. I set it under the broiler for the last 2 minutes.
- While that bakes, prepare the honey mustard sauce by whisking together the ingredients until smooth. Pour the sauce over the dish once its ready, and finish off with a squeeze of lemon