Always on the lookout for new Salmon recipes because Joel will eat Salmon and I think it’s such a good thing to try to eat at least once a week. I must eat it more often but he really is more “meat and potatoes”. He loved this recipe and I will definitely make it again and next time remember to buy the parsley. If nothing else it makes it look really good and definitely adds flavor to the fish. Joel probably wouldn’t like the green stuff but I would recommend using it. This is a super easy recipe and once again I used Maille Honey Dijon Mustard, it’s my favorite brand of mustard, try to find it. Enjoy!
2 10 ounce Salmon Filets ( I left the skin on even though the fish comes off the skin when it’s done most of the time) 3-4 cloves of garlic, minced 2 – 3 tbsp. finely chopped parsley 3 heaping Tbsp. Honey Dijon Mustard juice of 1/2 a lemon a pinch of kosher salt 1/8 cup of olive oil
Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside. I pat the salmon dry with paper towels first. In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice , salt and olive oil. Whisk well until well-combined then I used a pastry brush ( must have) brush on the sauce onto the salmon pieces generously Bake uncovered for 15-20 minutes depending on how thick the salmon is you may need to reduce the time by 2-3 minutes or increase it by 2- 3 minutes just keep an eye on it. Serve with your favorite sides. I served with Asparagus (for me) and roasted sweet potatoes.