Oven Roasted Salmon with Mustard Vinaigrette

Name: Oven Roasted Salmon with Mustard Vinaigrette
Yield: 4
Cuisine: Main Dish
Ingredients: 4 - 6oz Wild Caught Sockeye Salmon filets (skin-on); Olive Oil; Salt &amp; 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 &amp; pepper (to taste)

Rated 5 stars by 131 users

Servings

Prep Time

5-10 minutes

Cook Time

5-10 minutes

Author:

Ted Hopper

Image of Oven Roasted Salmon with Mustard Vinaigrette

Ingredients

For the Salmon

4 - 6oz Wild Caught Sockeye Salmon filets (skin-on)
Olive Oil
Salt & pepper (to taste)

For the Mustard Vinaigrette

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)

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).