Broiled Salmon with Honey-Mustard Sauce

This easy-to-make salmon dish is teaming with heart-healthy omega-3 fats.
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Broiled Salmon with Honey-Mustard Sauce and Broccoli Olive Slaw

For more about this recipe: 5 Everyday Tips for a Healthy Heart.

  • 4Servings

Ingredients

  • 2 Tbs. spicy brown mustard
  • 2 Tbs. Dijon mustard
  • 2 Tbs. honey
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. fresh thyme leaves
  • 1 tsp. minced garlic
  • 4 salmon fillets, skinned (4–5 oz. each)
  • Juice of 1/2 lemon
  • Salt and black pepper
  • Lemon slices, for garnish
  • Fresh thyme sprigs, for garnish

Preparation

Preheat broiler with rack 6 inches from element. Line baking sheet with foil, and coat with nonstick spray; set aside.

Whisk together brown mustard, Dijon, honey, oil, 1 Tbs. lemon juice, 1 Tbs. thyme, and garlic in bowl, and set aside.

Arrange fillets on prepared baking sheet, drizzle with juice of 1/2 lemon, and season with salt and pepper. Broil fillets until firm and cooked through, 5–7 minutes. Serve fillets with mustard sauce and lemon slices; garnish with thyme sprigs.

Nutrition Information

  • Calories: 280
  • Carbohydrate Content: 11 g
  • Cholesterol Content: 55 mg
  • Fat Content: 15 g
  • Protein Content: 23 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 310 mg
  • Sugar Content: 9 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.