Honey-Mustard Salmon and Vegetables

By sandy_h

From Southern Living April 2019

Ingredients

• 1 lb baby red potatoes, halved (3 cups)
• 3 shallots, quartered lengthwise (about 1 cup)
• 1 Tbsp olive oil
• 1/4 tsp kosher salt
• 3 Tbsp whole-grain mustard
• 1/4 tsp kosher salt
• 1 tsp honey
• 1/2 cup panko breadcrumbs
• 2 tsp chopped fresh thyme
• 1 Tbsp olive oil
• 1/4 tsp kosher salt
• 4 (5-oz) skin-on salmon fillets
• 3 cups trimmed fresh sugar snap peas
• 2 tsp red wine vinegar
• 1 tsp grated garlic
• 1/4 tsp smoke paprika
• 2 Tbsp olive oil
• 1/4 tsp kosher salt
• 2 tsp whole-grain mustard
• 1/2 tsp honey

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 425. Toss together potatoes, shallots, olive oil, and salt on a large rimmed baking sheet. Arrange in an even layer, with potatoes cut sides down. Roast until almost tender, about 15 minutes. Remove from oven. Meanwhile, combine mustard, salt, and honey in a bowl. Stir together breadcrumbs, thyme, olive oil, and salt in a separate bowl. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over tops of salmon fillets. Sprinkle tops evenly with panko mixture, pressing to adhere. Stir potato mixture on baking sheet, pushing it toward edges of sheet with a spatula. Place salmon fillets, skin side down, in center of baking sheet, and scatter 3 cups trimmed fresh sugar snap peas evenly around salmon. Return baking sheet to oven. Bake at 425 until salmon is cooked to medium doneness (turns flaky and opaque) and potatoes are tender, about 10 minutes. Meanwhile, whisk together red wine vinegar, garlic, paprika, olive oil, salt, mustard, and honey. Divide salmon fillets and vegetables among 4 plates, and drizzle with honey-mustard mixture.