Honey Mustard Salmon with Summer Vegetable Salad

Step 1

Heat oven to 400° F

Step 2

Line a rimmed baking pan with aluminum foil.In a small bowl, whisk the stone ground mustard, honey, garlic, salt, pepper and paprika

Step 3

Place the salmon skin-side down on the foil

Step 4

Top with the honey mustard sauce and spread it out to cover the whole filet

Step 5

Bake in a preheated oven for 15-20 minutes, or until salmon flakes easily with a fork

Step 6

While the salmon is baking, make the zucchini salad

Step 7

In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper until fully incorporated

Step 8

Toss in a large bowl with zucchinis, summer squash, tomatoes and green onions.Serve the raw zucchini salad directly on to of the filet, or on the side sprinkled with pea tendrils or micro greens and toasted pine nuts (if using).Pro tip: Pat dry your salmon fillet with paper towels before cooking it

Step 9

Do not over cook the salmon

Step 10

We recommend testing it at 15 minutes

Step 11

To test for doneness, insert a fork and gently twist

Step 12

The salmon is done as soon as it becomes opaque and begins to flake

Step 13

If it needs longer, remain cooking it for 5 minute increments until desired doneness is achieved