Is there anything more satisfying than only dirtying one cooking implement for dinner while spending minimal time actually cooking?
Yes, but this is pretty dang rewarding too.
Especially if you’re a dork 🙂
This meal serves 2 with a little left over, comes together in under an hour, and can be dressed a bunch of different ways depending on what you have on hand.
For instance, you may notice some decidedly non-broccolini green stuff on my plate that isn’t in the recipe. That’s because I had a literal hand full of snow peas that needed using up, so I threw them in. Feel free to do the same, just note that if you have something like a carrot that takes forever to cook, you might want to add that in with the potatoes rather than the greens.
Also good to note: the sauce on this dish isn’t the overly sweet, sticky sauce I generally think of when I think ‘honey mustard’ (you know, like the radioactive yellow dressing from a ton of US restaurants that comes straight from Sysco central processing. Which I love in memory theory). This sauce is light and delicate with just a hint of sweet.
gluten-free, paleo, pescatarian
One-Pan Honey Mustard Salmon
Oil, salt & pepper
2 large cloves garlic
2 tsp. grainy mustard
2 tsp. honey
1 Tbsp. butter
Preheat your oven to 200c (400f) and prep a baking sheet with foil.
Arrange your baby potatoes in a single layer in one third of the pan. Sprinkle with 2 tsp. of your favorite oil, salt & pepper and toss.
Bake 20 mins.
Add your broccolini to the other third of the pan, toss with 2 tsp. oil & salt and pepper.
Bake 10 minutes.
While that is baking, mince the garlic and add with the honey, mustard & butter to a heat-proof vessel. Zap until the butter is melted and stir.
Add the salmon meat side down to the middle, sprinkle with 1 tsp. oil + salt & pepper, slather in sauce, flip and repeat.
Sprinkle any remaining sauce over everything else.
Bake 5 mins, flip, and broil if you have the ability an additional 2-3 minutes to crisp that skin up a bit.
Serves 2 for dinner with a little left over.