Roasted Salmon with Honey-Dijon Glaze

By draingal

Ingredients

• 1 (1 1/4-pound) piece wild skin-on salmon
• Fine sea salt and freshly ground black pepper
• 2 Tbsp. whole grain Dijon mustard
• 2 Tbsp. honey
• 1 Tbsp. extra-virgin olive oil
• 1 lemon
• 6 to 8 sprigs fresh thyme

Details

Adapted from oprah.com

Preparation

Step 1

Preheat the oven to 450° F. Line a baking sheet with aluminum foil.

Arrange the salmon, skin-side-down, on the foil-lined baking sheet. Season to taste with salt and pepper.

In a small bowl, whisk together the mustard, honey and olive oil. Pour the sauce over the salmon.

Cut the lemon in half crosswise, then cut 1 half into thin slices (reserve the extra lemon) and place them on top of the salmon. Arrange the thyme sprigs over the salmon and bake until just cooked through, 10 to 12 minutes. Remove the salmon from the oven and drizzle with the juice from the remaining lemon half. Arrange on a platter and let guests serve themselves.