Ingredients
Vegetables
- 1 large onion, chopped into cubes
- 1 red bell pepper, chopped into cubes
- 1 orange bell pepper, chopped into cubes
- 8 ounces of frozen green beans
Salmon
- 2 pounds salmon fillet
- Lemon slices to garnish
- Fresh parsley to garnish
Honey Mustard Sauce
- Juice of ½ a Meyer lemon
- Zest of ½ a Meyer lemon
- 2 cloves garlic, finely minced
- 4 tbsp Burman’s Spicy Brown Mustard
- 3 tbsp Specially Selected Raw Honey
- 2 tbsp Carlini Ghee Clarified Butter, melted
- 1 tsp Stonemill Smoked Paprika
- 1 tsp Stonemill Dried Parsley
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ tsp crushed red pepper flakes
Others
- 3 tbsp Simply Nature Organic Extra Virgin Olive Oil
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Prep the Vegetables: Preheat your oven to 400°F (200°C). Chop the large onion, red bell pepper, and orange bell pepper into cubes. Place them along with the frozen green beans on a large sheet pan. Drizzle with 3 tablespoons of extra virgin olive oil and season generously with sea salt and black pepper. Toss everything to coat evenly.
- Prepare the Honey Mustard Sauce: In a small bowl, combine the juice and zest of half a Meyer lemon, finely minced garlic, spicy brown mustard, raw honey, melted ghee, smoked paprika, dried parsley, sea salt, black pepper, and crushed red pepper flakes. Whisk until smooth and well blended.
- Coat the Salmon: Place the 2 pounds salmon fillet in the center of the sheet pan on top of the vegetables. Brush the entire honey mustard sauce all over the salmon evenly, making sure the fillet is fully coated.
- Roast the Sheet Pan: Place the sheet pan in the preheated oven and roast for about 18-22 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and caramelized around the edges.
- Garnish and Serve: Remove the sheet pan from the oven. Garnish the salmon and vegetables with fresh lemon slices and chopped fresh parsley. Serve immediately for a delicious, nutritious meal.
Notes
- Ensure vegetables are cut into uniform sizes for even roasting.
- If you don’t have Meyer lemons, regular lemons can substitute but might change the flavor slightly.
- Adjust crushed red pepper flakes to control the heat level.
- For extra crispy vegetables, spread them out in a single layer without crowding on the sheet pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
