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In the realm of culinary delights, few dishes capture the essence of balance as beautifully as Sweet Harmony Salmon. This recipe takes center stage with its delightful honey mustard glaze that seamlessly combines sweetness and tang, enhancing the natural richness of the salmon. When paired with a vibrant medley of fresh vegetables, including asparagus, cherry tomatoes, and bell peppers, this dish not only tantalizes the taste buds but also promotes a healthy lifestyle.

Honey Mustard Glazed Salmon with Veggies

Discover the delightful flavors of Sweet Harmony Salmon, a dish that beautifully balances sweetness and tang with its honey mustard glaze. This recipe features rich salmon paired with nutritious roasted vegetables like asparagus, cherry tomatoes, and bell peppers. Not only is it easy to prepare, making it perfect for busy weeknights or special occasions, but it's also packed with health benefits, including omega-3 fatty acids and essential vitamins. Elevate your meals with this colorful, nutritious, and delicious seafood dish!
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Ingredients
  

For the Honey Mustard Glaze:

1/4 cup honey

3 tablespoons Dijon mustard

2 tablespoons olive oil

1 tablespoon apple cider vinegar

Salt and freshly ground black pepper, to taste

For the Salmon:

4 salmon fillets (6 ounces each, skin-on preferred)

1 tablespoon olive oil (for cooking)

Salt and freshly ground black pepper, to taste

Lemon wedges, for serving (optional)

For the Veggies:

1 cup asparagus, trimmed

1 cup cherry tomatoes, halved

1 bell pepper (any color), sliced

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

Fresh herbs (like parsley or dill) for garnish

Instructions
 

Prepare the Glaze: In a mixing bowl, combine honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper. Whisk until all ingredients are thoroughly mixed and the glaze is smooth.

    Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the honey mustard glaze over them. Let the salmon marinate for 15-20 minutes at room temperature, turning occasionally to ensure even coverage.

      Prep the Veggies: While the salmon is marinating, toss the asparagus, cherry tomatoes, and bell pepper in a bowl with olive oil, salt, and pepper until well coated.

        Cook the Salmon: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the marinated salmon fillets skin-side down. Cook for about 4-5 minutes on one side, then carefully flip and brush the top with some of the remaining honey mustard glaze. Cook for an additional 3-4 minutes or until the salmon is cooked through and has a nice glaze. (Cooking time may vary based on the thickness of the fillets.)

          Roast the Veggies: While the salmon cooks, preheat the oven to 400°F (200°C). Spread the prepared veggies on a baking sheet lined with parchment paper. Roast for about 15 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.

            Plate and Serve: Place the salmon fillets on a serving platter alongside the roasted veggies. Drizzle any remaining honey mustard glaze over the top. Garnish with fresh herbs and serve with lemon wedges for an extra zing.

              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings