Roasted Salmon with Lemon Mustard Sauce

The recipe as posted on the food network website looks very involved, but I just made the salmon and the marinade – 1/4 of the recipe for a 1.5 lb salmon — and it was delicious – took exactly 12 minutes for a thin piece of salmon. Try to keep the marinade on the salmon, not let it drip around it as I did, as it does tend to burn. Before cooking, the marinade tasted rather salty and too lemony, but was delicious when done.

As a side dish, I tossed some cauliflower and scallions with a little olive oil and salt, to use up what I happened to have on hand. I cooked them at the same time in the oven at 500 degrees until they were just a little brown around the edges — really good.

I did not choose to prepare the vinaigrette, but if used it can be drizzled over the salmon and potatoes and green beans or other vegetables you might be serving.

Ingredients: 

Marinade:
1 lemon, zested and juiced
1 Tbsp olive oil
1 Tbsp Dijon mustard
1 garlic cloves, minced
2 tsp Kosher salt
1 tsp freshly ground black pepper
1.5 pounds skin-on fresh salmon fillets

Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions:

1. Preheat the oven to 500 degrees F.
2. For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
3. Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes. 
4. Place the salmon in the oven and cook for 12 to 15 minutes. Serve warm or room temperature. Drizzle salmon and vegetables or potatoes with vinaigrette if you choose.

Adapted from: foodnetwork.com