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Honey - Dijon Salmon with Mushrooms and Asparagus

June 23, 2016 by Donna Bunte in SALADS, MAIN COURSES

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.

Ingredients

  • 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

Salad: 

  • 2 handfuls lambs lettuce (or green of choice)
  • 4 stalks asparagus 
  • 1/2 cup Cremini mushrooms  

Method

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. 

 

 

June 23, 2016 /Donna Bunte
Seafood, Salad, Main Course, Pescetarien, asparagus, mushrooms, honey-dijon, honey-mustard
SALADS, MAIN COURSES
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