Honey-Mustard Baked Salmon
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Honey-Mustard Baked Salmon

Honey-Mustard Baked Salmon

with Veggie Medley and Roasted Potatoes

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

Low CO2

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp


1 unit(s)


2 unit(s)

Russet Potato

1 unit(s)


1 tsp

Dill-Garlic Spice Blend

½ tsp

Garlic Salt

Not included in your delivery

1 tbsp


0.31 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories640 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate62 g
Sugar14 g
Dietary Fiber6 g
Protein33 g
Cholesterol95 mg
Sodium1000 mg
Trans Fat0.3 g
Potassium2050 mg
Calcium150 mg
Iron3.75 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.


Baking Sheet
Measuring Spoons
Paper Towel
Small Bowl
Parchment Paper
Silicone Brush
Large Non-Stick Pan


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. 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 (1/2 tsp) garlic salt 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 (1/2 tsp) garlic salt and pepper.

Roast salmon

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 cooked through, 8-12 min.**

Cook veggies

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, 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.

Finish and serve

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