Honey-Mustard Baked Salmon
with Veggie Medley and Roasted Potatoes- Salmon
- Mustard
- Milk
This crispy salmon recipe is as easy and delicious as it comes, so put your feet up tonight – you totally deserve it!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tbsp
Honey
200 g
Zucchini
360 g
Red Potato
170 g
Carrot
1 tsp
Dill-Garlic Spice Blend
¼ tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
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 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. Roast 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey-mustard glaze was a standout, pairing beautifully with the salmon; some found it too sweet and reduced the honey, while others felt the overall seasoning needed more depth.
- Ease of prep: Most reviewers found this recipe quick and straightforward to pull together, though a few noted that peeling small potatoes added time.
- Suggestions: Add carrots to the pan a few minutes before the zucchini so both finish tender at the same time. Consider marinating the salmon briefly in the glaze, or searing it on the stovetop first, to help the topping adhere and deepen the flavour. Use parchment paper under the potatoes to prevent sticking.
- Leftovers: Reviewers noted the dish travels well, with at least one taking it to work the next day to great effect.
- Portions: Salmon portions were frequently described as small, and several reviewers added extra potatoes or vegetables of their own to make the meal more filling.
