Nutritious and delicious dinner last night of salmon filet over lambs lettuce with mushrooms and asparagus. Topped with a honey, dijon, and olive oil dressing and sesame seeds. It looked so pretty I almost didn't want to eat it... Almost ;)
Salmon is such an easy dish to whip up for a fast and delicious dinner. It is full of omega-3 fats which are critical for brain function and increase cardiovascular health - reducing risk of heart attack, stroke, and high blood pressure! Furthermore, Salmon offers large amounts of Vitamin D which fights against aging, depression, Alzheimer's and Parkinson's Diseases. The key is to buy good quality Salmon - although it is more expensive, you don't need to buy much. (No more than two 150-g servings a week). Remember, quality over quantity! This is a great article about the health benefits of salmon: http://www.bbcgoodfood.com/howto/guide/ingredient-focus-salmon
I had this meal prepared in 10 minutes. While the salmon was cooking, I prepped a salad with lambs lettuce and some leftover sautéed mushrooms and asparagus in my fridge!
Prep time: 10 minutes Cook time: 10 minutes Yield: Serves 4
If you don't have already prepared honey mustard, just combine equal amounts of honey and Dijon mustard.
- 1 1/2 to 2 pounds (680 to 900g) salmon fillets
- 3 Tbsp honey mustard (1 1/2 Tbsp honey plus 1 1/2 Tbsp Dijon mustard)
- 3 cloves garlic, minced (about 3 teaspoons)
- 3 Tbsp olive oil (divided 2 T and 1 T)
- 1 Tbsp lemon juice
- 1 Tbsp chopped fresh dill
- Pinch of salt
- 2 handfuls lambs lettuce (or green of choice)
- 4 stalks asparagus
- 1/2 cup Cremini mushrooms
1 Preheat the oven to 400°F
2 In a small bowl, whisk together the honey mustard, garlic, olive oil, lemon juice, and salt.
3 Line a roasting pan with aluminum foil. Brush the salmon fillets on both sides with olive oil. Place fillets skin-side down (if your fillets have skin-on) on the pan. Coat the top side of the fillets with the honey mustard mixture with a brush or spoon.
4 Place in oven and bake at 400°F for 8 to 10 minutes, until just barely cooked cooked. The salmon should be a little rare in the center when you remove it from the over because the residual heat will continue to cook it.