This simple salmon recipe is sweet and tangy and a complete meal with easy roasted potatoes – with very little prep and everything cooked in the oven this is a great weekday recipe when things get busy. Fresh thyme is a great herb to use all fall and winter – a single package should last several weeks in refrigerator drawer.
- Cook Time
- Prep Time
- 2 ServingsServings
- 1 pound small red potatoes, halved
- 3 sprig fresh thyme or 1 teaspoon dried thyme
- 3 tablespoon olive oil, divided
- ½ teaspoon kosher salt
- ¼ cup honey
- 2 tablespoon dijon mustard
- 2 cloves garlic, chopped
- 1 lemon, zested and juiced
- ¾ pound salmon, cut into 2 filets
Preheat oven to 400° F.
In a large bowl, toss potatoes, thyme, 1 tablespoon olive oil and salt. Arrange on a sheet pan in a single layer. Roast in the oven for 30 minutes.
While potatoes are roasting, combine remaining 2 tablespoons olive oil with honey, mustard, garlic and lemon in a small bowl.
Lay salmon filets on a greased sheet pan and cover with honey mustard sauce. Bake for 15 to18 minutes, or until just opaque in the center.