I am a huge fan of salmon! (This wont be my last post on the subject) One of my favorite ways to make this lovely meaty fish, is to combine it with the acidic flavors of mustard and lemon.
- 4 center cut salmon fillets with skin (1.5 – 2 lbs total)
- 2 tablespoons olive oil
- Sea salt and fresh ground pepper
- 2 tablespoons lemon juice
- 1 tablespoon whole grain mustard
- 2 tablespoons Dijon mustard
Pre-heat oven to 425.
Lay salmon fillets in between 2 paper towels and pat completely dry. Season with pepper and a little salt – seafood is naturally salty so you don’t want to over do it, you can always add more later is desired.
Spread out 1 tablespoon of olive oil a tin foil covered baking sheet, and add salmon fillets skin side down.
Whisk together lemon juice, mustard, whole grain mustard and 1 tablespoon of olive oil and spread evenly over salmon fillet tops.
Bake for 10-15 minutes until JUST cooked through. I served this salmon over sautéed zucchini, cherry tomatoes, and basil. Stay tuned for that recipe later this week!
Sautéed Zucchini and Tomatoes