honey mustard-roasted salmon over mixed greens, asparagus, and corn

This easy, healthy salad entree is full of fresh vegetables and a bit of Parmesan cheese, which balance the richness of the marinated salmon filet. The marinade and salad dressing are based on the same flavors so the salmon essentially melts into the salad, making this a very flavorful and cohesive dish. The dish can be prepared quickly and with just a few ingredients, which makes it ideal as a quick weeknight meal or a weekend lunch. It pairs well with a bright, acidic white wine like a Sauvignon Blanc or Albarino.

 

  • Fresh salmon filet (one large filet, roughly 6 to 8 ounces for two servings)

  • Dijon mustard (3 teaspoons total; 1 teaspoon for marinade, 2 teaspoons for dressing)

  • Honey (3 teaspoons total; 2 teaspoons for marinade, 1 teaspoon for dressing)

  • Olive oil (4 tablespoons total; 2 tablespoons for marinade, 2 tablespoons for dressing)

  • Sea salt (3 teaspoons total; 1 teaspoon for marinade, 2 teaspoons for dressing)

  • Ground black pepper (3 teaspoons total; 1 teaspoon for marinade, 2 teaspoons for dressing)

  • Green leaf or red leaf lettuce (one large head, or 4 cups chopped)

  • Arugula (1 cup)

  • Green asparagus (1 bunch, cut into 1-inch pieces)

  • Sweet white corn (2 cups; defrosted to room temperature if frozen)

  • Parmesan cheese (1 cup, shredded)

  • Chives (1/2 cup, chopped; reserve some for garnish if desired)

  • Apple cider vinegar (1 teaspoon for dressing)

 

  1. Preheat the oven to 350 degrees.

  2. In a small bowl, whisk 1 teaspoon of mustard, 2 teaspoons of honey, 2 tablespoons of olive oil, 1 teaspoon of salt and 1 teaspoon of pepper until well-blended.

  3. Unwrap the salmon filet and place skin side down on a baking sheet covered with tin foil. 

  4. Pour the marinade on the salmon, ensuring that all surfaces of the filet are well-coated. Let stand for 10 minutes so the filet can absorb the marinade flavors.

  5. Bake salmon in the oven for 12 minutes. Remove salmon from the oven and let stand to rest and cool slightly. The salmon will still be pink and very moist inside. If you prefer your salmon more well-done, bake for 15 to 16 minutes total.

  6. While the salmon is cooking, chop lettuce and place in a large salad bowl. Add arugula to the lettuce.

  7. On a cutting board, cut green asparagus into 1-inch pieces, removing the rough ends of the stalks.

  8. Steam the asparagus for 3 to 4 minutes in a steamer until bright green and cooked through but still with a slight bite. If you do not have a steaming device, place asparagus in a shallow skillet and add 1 cup of water. Cover skillet and cook on medium heat for 3 to 4 minutes. Drain into a colander and rinse with cold water to stop the cooking process. Add cooked asparagus to the salad greens.

  9. Add corn to the salad bowl once defrosted. Top with Parmesan cheese and chopped chives.

  10. In a separate small bowl, prepare the salad dressing. Mix 2 teaspoons of mustard, 1 teaspoon of honey, 1 teaspoon of apple cider vinegar, remaining salt and pepper until well-mixed. Whisk in olive oil until dressing is emulsified.

  11. Add dressing to mixed greens and other vegetables and toss until salad is well-coated.

  12. Serve salad in shallow bowls or large plates and top with individual cuts of the cooked salmon. Garnish with additional chives. 

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