Skip to content
Category
Main Dish
Servings
4
Prep Time
5-10 minutes
Cook Time
5-10 minutes
Author:
Ted Hopper
This roasted wild-caught salmon recipe is so quick and easy, it will quickly become your go-to recipe for busy weeknights! To get this on the table even faster, make the mustard vinaigrette and rice on Sunday, refrigerate and then reheat the rice while the salmon is in the oven.
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!
