Dijon Salmon

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Right now I’m experimenting with Keto, but really, I shouldn’t need an excuse like that to have some salmon.  Doing my meal plan for the week, I thought the fatty salmon would be the perfect fish to enjoy.

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Dijon Salmon

Fresh salmon baked in a creamy dijon coating and served with fresh asparagus

Course Main Course

Cuisine Seafood

Keyword Clean Eating, Dairy Free, Gluten Free, Nut Free

Total Time 25 minutes

Servings 4

Calories 781kcal

Equipment

• Sheet Pans

Ingredients

Dijon Salmon

• 4 filets Salmon
• 1/2 cup fresh parsley finely chopped
• 1/4 cup Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp avocado oil
• 3 garlic cloves minced
• salt and pepper to taste

Asparagus and Shallots

• 1 bunch asparagus trimmed
• 1 shallot thinly sliced
• 1 tsp oregano
• 2 tbsp oil

Instructions

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Prepare a second sheet.
• Mix together parsley, mustard, lemon juice, avocado oil, garlic, salt, and pepper.
• Place the salmon on baking sheet and coat with mustard mixture

  Bake the salmon for 15-20 minutes (depending on size and thickness).
• It’s done when it flakes easily with a fork. Serve immediately.

Optional – Asparagus

• Trim asparagus and slice shallot.
• In a small bowl, combine shallot, oregano, and oil.
• Spread asparagus spears out on baking sheet. Drizzle oil mix over asparagus spears and turn to coat.
• Place sheet in oven with salmon.

Notes

Calories are for dijon salmon (701 calories) and asparagus (80 calories).

This recipe is 12 Green or and 6 Blue or Purple  WW points.  The asparagus is 2 points on each plan.  The salmon is 10 points on Green, 4 on Blue and Purple plans.

Jump to nutritional information.

Preheat the oven to 375 degrees.  When preparing baking sheets, I tend to prefer a quick spritz of cooking spray, but since I’m coating my fish with a sauce, it’s a little messier, so I do use parchment paper for this recipe. 

Next, we’ll make the coating for the salmon.  In a small bowl, combine the parsley, mustard, lemon juice, avocado oil, garlic, salt, and pepper. Stir until well combined. If you’ve followed this blog, you might have noticed that I tend to use dried herbs instead of fresh, but recipes like this is where I make an exception. When ever there’s a large amount of an herb, which to me is when we’re measuring in terms of cups instead of tablespoons or teaspoons, it’s better to go with the fresh. Really, I love fresh, but can’t justify the cost of a bunch of something when I only need a tablespoon or two. A recipe that calls for a quarter cup or more, now we’re into fresh territory.

Place the salmon on baking sheet.  Coat the fillets with the mixture.  The mix has a nice thickness to it, so you can coat with a spoon or knife.  Be liberal with the coating and cover the top and sides.  Remember, you’re using parchment paper – easy clean up! Place the salmon in the oven for baking.  Depending on the size and thickness of the filets, this should take between 15 and 20 minutes.  The fish is done when it flakes easily with a fork.  Serve immediately.

 Want a quick and easy side to go with the salmon?  Just get a bunch of asparagus and a shallot.  Trim the asparagus and lay the spears out on a second baking sheet.  Then take a shallot and slice it thinly.  Place shallots in a small bowl, and combine with oregano and oil.  Sprinkle the oil and shallots over the asparagus.  Place this sheet into the oven with salmon.

Want more fish?  Check out this easy Baked Fish with Vegetables sheet pan recipe.

Want more recipes? How about a pack of seven – a whole week’s worth of meals! What if those recipes came with a shopping list to make your trip to the grocery store easier? We have them in the Hoppin Meal Plans store! Check out our latest meal plans!

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