The flavorful honey-mustard sauce is packed with antioxidants, increasing the anti-inflammatory power of your meal. The herbs also allow a smaller amount of honey to be used, but with maximum flavor impact. Meaning, you get that honey mustard flavor without too much sugar.
[cooked-sharing]
1. Pre-heat your oven to 425F.
2. Line a baking sheet with parchment paper or aluminum foil.
3. Whisk together all ingredients except salmon.
4. Spread mustard mixture evenly over each piece of salmon.
5. Bake, skin-side down, until salmon flakes apart, about 8 minutes.
Ingredient Variations and Substitutions
Swap in maple syrup in place of honey for a maple-mustard variation. The calorie count will vary by only a few calories.
Try the honey mustard sauce on chicken or, for a vegetarian option, use it to flavor up tofu or tempeh.
To save time, try a pre-mixed, salt-free Italian seasoning in place of the tarragon, oregano, and thyme.
Note that you can also grill the salmon if you have a grill handy!
Cooking and Serving Tips
Serve this salmon with a side of baked sweet potato fries and sauteed spinach for a balanced meal.
You can also use this salmon as part of a green salad, with chopped walnuts and arugula.
If you want to get ahead on meal prep, prep the salmon filets and freeze with the sauce on. Then thaw and bake when needed.
Source: Very Well Fit
1 servings
2 Servings
- Amount per serving
- Calories239
- % Daily Value *
- Total Fat 11g15%
- Saturated Fat 1g5%
- Cholesterol 76mg26%
- Sodium 369mg17%
- Total Carbohydrate 3g2%
- Dietary Fiber 0g
- Total Sugars 3g
- Protein 31g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
1. Pre-heat your oven to 425F.
2. Line a baking sheet with parchment paper or aluminum foil.
3. Whisk together all ingredients except salmon.
4. Spread mustard mixture evenly over each piece of salmon.
5. Bake, skin-side down, until salmon flakes apart, about 8 minutes.
Notes
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