Honey Dijon Salmon
There comes a time in the holiday season when I start craving simple, fresh tasting meals. Truly, I crave the hearty, stick to your ribs stuff most of the time, but about once or twice a week I feel a little weary of the treats and slow cooked meals. This meal served with a bracingly lemony salad is just the palate cleanser I need before diving back into the roasts and cookies. The best part is that it takes almost zero effort and my kids adore salmon cooked any which way. I don’t blame them for wanting the potatoes dipped in ketchup rather than aioli, that means more for me! Don’t be afraid to cook the meals you crave instead of catering to children’s palates. There are so many ways to adapt meals so we can cook once and still make everyone happy. Instead of a big side of lemony salad, I will give them just a bit and add sliced pear to the side. Don’t be afraid to adapt your cravings to their tastes.
Ingredients:
Makes 4 servings
4 salmon filets
juice from 1 lemon
2 cloves of garlic, grated
1 teaspoon of dijon mustard
1 tablespoon honey
½ teaspoon salt
pepper
Directions:
Preheat your oven to 400 degrees F and line a large baking sheet with parchment. Meanwhile, in a bowl combine all of the except the salmon and mix together well. Place the salmon filets in to the bowl and toss to coat. Set it aside to marinate for a few minutes. Place the salmon skin side down on the baking sheet and pour the remaining marinade over top. Put back in the oven for another 15 minutes, or until the salmon flakes easily when pierced with a fork. You can remove the skin before serving.
