Skip to content
Category
Main Dish
Servings
4
Prep Time
5-10 minutes
Cook Time
5-10 minutes
Author:
Ted Hopper
Ingredients
-
4 - 6oz Wild Caught Sockeye Salmon filets (skin-on)
Olive Oil
Salt & pepper (to taste)
2 Tbsp whole-grain mustard
1 Tbsp Dijon mustard
1/2 cup extra-virgin olive oil
2/3 cup white balsamic vinegar
Fresh zest from half a lemon
Fresh squeezed lemon juice from one lemon
Salt & pepper (to taste)
For the Salmon
For the Mustard Vinaigrette
Directions
For the Salmon
Pre-heat the oven to 400 degrees.
Drizzle olive oil into a cast iron, or oven-safe, pan and heat over medium-high heat.
Season filets to taste with salt and pepper.
Place filets, skin side down, into hot pan.
Sear for 1 minute, then flip and sear other side for 1 more minute.
Place pan into pre-heated oven for 2-4 minutes (or until salmon reaches an internal temperature of 145 degrees)
Remove from oven and serve!
For the Mustard Vinaigrette
Combine all the ingredients in a bowl and whisk until thoroughly combined.
Store in refrigerator in air-tight container until ready to use (can be stored for 4-5 days).
For Serving
Place roasted salmon on a bed of mixed greens and brown rice.
Drizzle mustard sauce over each serving.
Enjoy!
