Honey Mustard Glazed Summer Salmon with Zucchini Salad

This dish has all the components of a beautiful August dinner—in-season Sockeye Salmon roasted to perfection and served with a fresh crop of zucchini, summer squash, and cherry tomatoes.  I toasted some pine nuts for good measure and made a flavorful honey mustard sauce to coat the salmon. Its a stunner for any dinner party and also simple enough for a healthy weeknight meal.

Honey Mustard Glazed Summer Salmon with Zucchini Salad

 

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Author: Tonja Engen

Ingredients

• For the Salmon:
• 2 lbs. Salmon filet (Sockeye is my favorite)
• ¼ cup stone ground mustard
• 2½ Tbls. honey
• 6 garlic cloves, minced
• 1 tsp. salt
• 1½ tsp. paprika
• Zucchini and Summer Squash Salad
• ¼ cup olive oil
• 1 Tbls. honey
• 1 lemon, zest and juice
• 1½ tsp. salt
• ½ tsp. ground pepper
• 2-3 zucchinis, thinly sliced
• 1-2 medium yellow summer squash, thinly sliced
• 1 pint cherry tomatoes, halved
• ⅓ cup ​green onions, minced
• ¼ cup toasted pine nuts

Instructions

1. Heat oven to 400° F. Line a rimmed baking pan with aluminum foil.
2. In a small bowl, whisk the stone ground mustard, honey, garlic, salt, pepper and paprika.
3. Place the salmon skin-side down on the foil. Top with the honey mustard sauce and spread it out to cover the whole filet.
4. Bake in a preheated oven for 20-25 minutes, or until salmon flakes easily with a fork.
5. While the salmon is baking, make the zucchini salad. In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper until fully incorporated.
6. Toss in a large bowl with zucchinis, summer squash, tomatoes and green onions.
7. Serve the zucchini salad directly on top of the filet and sprinkle with pine nuts.

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