HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Mustard Baked Double Salmon
Honey-Mustard Baked Double Salmon

Honey-Mustard Baked Double Salmon

with Veggie Medley and Roasted Potatoes

Custom recipe
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This crispy salmon recipe is as easy and delicious as it comes, so put your feet up tonight – you totally deserve it !

Tags:Quick PrepFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

500 g

Salmon Fillets, skin-on


1 tbsp

Whole Grain Mustard


1 tbsp


200 g


300 g

Red Potato

170 g


1 tsp

Dill-Garlic Spice Blend

½ tsp

Garlic Salt

Not included in your delivery

1 tbsp


0.31 tsp


¼ tsp


1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories765 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate44 g
Sugar15 g
Dietary Fiber6 g
Protein58 g
Cholesterol128 mg
Sodium916 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Small Bowl
Parchment Paper
Silicone Brush
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Dill-Garlic Spice Blend, 1/4 tsp salt (dbl for 4 ppl) and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)


Meanwhile, peel, then halve carrot lengthwise, then cut into 1/2-inch half-moons. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Stir together mustard and honey in a small bowl. Pat salmon dry with paper towels. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.


Arrange salmon on a parchment-lined baking sheet, skin-side down. Brush honey mustard over tops of salmon. Bake in the top of the oven until salmon is cooked through, 7-10 min.**


Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then carrots. Cook, stirring occasionally, until carrots soften, 2-3 min. Add zucchini and remaining Dill-Garlic Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Remove the pan from heat. Season with salt and pepper, to taste. Cover the pan and set aside.


Carefully remove and discard salmon skin, if desired. Divide honey-mustard salmon, roasted potatoes and veggie medley between plates.