Honey Mustard Glazed Salmon with Charred Marinated Vegetables
Pan-seared wild-caught salmon brushed with organic honey mustard and breakfast spice blend, paired with marinated asparagus and zucchini that char slightly in the skillet. The tangy marinade of lemon, garlic, and oregano tenderizes vegetables while the salmon bakes to perfect doneness. Ideal for weeknight dinners when you want restaurant-quality results in under 35 minutes. This version balances sweet glaze with savory spices and preserves the delicate salmon skin for textural contrast.
Ingredients
- 10 oz asparagus, trimmed
- 1 whole zucchini, sliced
- 2 Tbsp olive oil, extra virgin
- 1 Tbsp water
- 1 clove garlic, minced
- 1 Tbsp lemon juice, fresh
- ¼ tsp himalayan pink salt
- ½ tsp oregano, dried
- 4 pieces salmon filet, wild caught, skin-on
- ¼ tsp salt
- ¼ cup honey mustard, organicdijon mustard + 1 tsp honey1:1savory shift
medium
- ¾ tsp primal palate breakfast blendsmoked paprika + garlic powder + thyme0.75 tsp totaldiy spice blend
medium
Instructions
- 1
Preheat oven to 375°F.
- 2
Whisk together olive oil, water, minced garlic, lemon juice, himalayan salt, and oregano.
- 3
Place asparagus and sliced zucchini in a container and pour marinade over, coating well. Set aside for 15 minutes.
- 4
Line a baking dish with parchment paper and arrange salmon fillets skin side down. Sprinkle with salt.
- 5
Stir together honey mustard and breakfast seasoning blend in a small bowl.
- 6
Brush honey mustard mixture onto salmon fillets.
- 7
Bake salmon for about 14 minutes until internal temperature reaches 145°F.
- 8
While salmon bakes, heat a skillet over medium heat and cook marinated vegetables 2-3 minutes per side until charred to your preference.
- 9
Transfer salmon to plates, sprinkle with extra breakfast blend, and serve alongside vegetables.
Tips
Check salmon at 12 minutes if fillets are thin; carryover cooking continues after removal from oven.
Don't skip the 15-minute marinade; it seasons vegetables throughout rather than just surface-level.
Cut zucchini into quarter-inch rounds to match cooking time with asparagus.
Good to Know
Refrigerate cooked salmon and vegetables in airtight containers for up to 3 days. Do not freeze cooked salmon as texture degrades.
Prepare marinade and chop vegetables up to 8 hours ahead. Marinate vegetables no more than 30 minutes before cooking to prevent mushiness.
Plate hot salmon immediately after baking. Serve vegetables warm or at room temperature. Pairs well with rice, roasted potatoes, or crusty bread.
Common Mistakes
Overcook salmon past 145°F internal temp to avoid dry, flaky texture.
Skip the marinade resting time to avoid unevenly seasoned vegetables.
Substitutions
medium
medium
FAQ
Can I use frozen salmon fillets?
Yes, thaw completely in refrigerator overnight before cooking. Pat dry before seasoning to ensure glaze adheres properly and skin crisps.
What if I don't have a breakfast seasoning blend?
Substitute with 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp dried thyme for similar savory notes.
How long can I keep marinated vegetables before cooking?
Up to 30 minutes at room temperature. Beyond that, vegetables release water and become soft rather than maintaining firm texture.