Honey Mustard Salmon and Vegetable Tray Bake, gluten-free
Weeknights just got easier with this Honey Mustard Salmon & Veggie one-tray bake that's packed with flavour, is nutrient-rich and gluten-free. The salmon is tender baked, the vegetables crisp and caramelised, and the marinade, a golden blend of sweet honey, zesty lemon, and bold Dijon that tastes like sunshine. Let's start cooking!
The recipe for this Honey Mustard Salmon and Vegetable showcases the beauty of tray-bake meals. While the vegetables roast, prep the flavorful honey mustard marinade. Everything cooks together in one tray, resulting in a fuss-free dinner with minimal cleanup. Versatile, gluten-free, and delicious, it's the ideal choice for a quick midweek meal, or meal prep option, or with minimal time spent in the kitchen, it's a great option to feed guests all while enjoying their company.
Watch How to Make It
Opting for Wild Ethically Sourced Salmon
Nutritional Superiority: Wild salmon tends to have a higher nutritional profile, including more omega-3 fatty acids, which are essential for heart health and brain function.
Environmental Sustainability: Wild salmon fishing practices often adhere to stricter environmental standards, helping to maintain healthy fish populations and preserve marine ecosystems.
Ethical Considerations: Choosing ethically sourced salmon supports responsible fishing practices that prioritize animal welfare and respect for natural habitats.
Reduced Chemical Exposure: Wild salmon is less likely to be exposed to antibiotics, hormones, and other chemicals commonly used in farmed fish production.
Superior Flavor and Texture: Many people prefer the taste and texture of wild salmon, which is often firmer and has a richer flavor compared to farmed varieties.
Supporting Local Communities: Purchasing wild salmon from sustainable fisheries can help support local fishing communities and economies.
Honey Mustard Marinade Sauce
The gluten-free honey mustard sauce in this recipe is like a ray of sunlight. Its perfect blend of sweet caramelized honey and tangy Dijon mustard elevates the salmon to new heights of flavour.
The sweetness of the honey, caramelizes during baking, creating a rich and indulgent glaze, while, the Dijon mustard adds a savory tanginess, offering depth, and complexity to every bite.
I highly suggest that doubling the honey mustard sauce is always an option for those craving an extra punch of flavour, or for those who love a dipping sauce, allowing you to slather it on generously for an even more indulgent dinner.
Variations
Vegetables: Incorporating additional vegetables such as sweet potatoes or carrots into this tray bake. Ensure they're diced to a uniform size for consistent baking and optimal texture.
Salmon: For a twist, experiment with substitutes such as trout or a hearty, dense white fish. These alternatives offer unique flavour profiles that beautifully complement the honey mustard sauce and roasted vegetables.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, the next day making sure it is heated through well before eating.
Other Tray Bake and Salmon Recipes you'll LOVE
Honey Mustard Salmon and Vegetable Tray Bake
Serves 4
Prep 10
Cook 35
INGREDIENTS
Vegetables:
2 large potatoes, peeled and diced 2cm cubed
2 zucchinis, diced
½ small cauliflower head cut into florets
3 tablespoons olive oil
1 tablespoon dried Italian herb seasoning
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon white pepper
Salmon:
4 x 120g salmon fillets, rinse and pat dry with paper towel
12 cherry tomatoes (or 1 punnet)
2 tablespoons sesame seeds
Honey Mustard Marinade Sauce:
3 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
2 garlic cloves, minced
½ teaspoon sweet paprika
1 teaspoon sea salt
½ teaspoon white pepper
For Serving:
¼ cup olives of choice (approx. 120g)
½ cup goat’s cheese, crumbled (150g)
Fresh parsley and/or basil leaves
Drizzle of olive oil
Lemon wedges
INSTRUCTIONS
1. Oven: Preheat the oven to 200°C fan forced and line a baking tray with baking paper.
2. Baking the Vegetables: Place onto the tray, the potatoes, zucchini, and cauliflower. Drizzle with olive oil and season with Italian herbs, paprika, sea salt, and pepper. Toss until evenly coated. Place into the oven and bake for 20 minutes.
3. Prepare the Honey Mustard: In the meantime, pour into a bowl the lemon juice, olive oil, honey, Dijon mustard, garlic, paprika, sea salt and pepper and whisk to combine well.
4. Prepare the Salmon: Remove the vegetables from the oven and place the salmon fillets, skin side down, over the top. Drizzle over the salmon the honey mustard dressing and sprinkle over the sesame seeds. Pour over the vegetables any remaining dressing. Scatter the cherry tomatoes around the tray and then bake a further 15 minutes or until the salmon is cooked through.
5. Bring it together: Once baked, remove the tray from the oven. Sprinkle crumbled goat’s cheese and scatter the olives. Garnish with fresh parsley and/or basil leaves. Drizzle with a little extra olive oil and add lemon juice for added zest and flavour. Serve hot and enjoy!
Have you tried this recipe?
Please leave me a rating and comment below, or share it with me at @CreateCookShare on
Recipe and Photography Margaret Pahos @CreateCookShare
Comments