Mustard & Herb Roasted Salmon

For anyone who knows me or reads this blog regularly, you know that I’ve long been infatuated with everything French.  While not everyone may feel the same love that I do for France, there is no question that one thing the French got right is food. So I have to thank the French for one of my favorite cooking terms “mise en place”. “Mise en place” means to put in place; or in cooking, to set up your station with all of the spices, ingredients, and necessary tools before you actually start cooking. Prepping your mise en place saves you so much time: no running around the kitchen or forgetting ingredients at the last second.

Mise en place is especially important when entertaining for others. Being organized and prepared allows you to have minimal work and maximum social time once guests have arrived. Though my  guest count was only one for dinner on Monday (my friend Elana), having everything prepped ahead of time made this recipe for Mustard & Herb Roasted Salmon totally sweat-free.


First, I prepared the mustard & herb sauce. I chopped up my garlic and herbs (I chopped some extra to toss with the veggies later), measured out the liquid ingredients, whisked that all together and popped in the fridge until I was ready to use later.


Next, I prepped my vegetables. For this, I trimmed the tough ends of the asparagus and cut a bunch of fingerling potatoes in half. Threw those on a foil-lined baking sheet, drizzled with some olive oil, seasoned with salt, pepper and remaining herbs, then let sit on my counter until I was ready to roast them off.


Prepping the salmon was super quick: just place on a foil-lined baking sheet, season with salt and pepper, and refrigerate until ready to cook.

About 30 minutes before I knew Elana would arrive, I turned up my oven to 425 degrees to preheat. In the vegetables went to roast on the bottom shelf of the oven. (Side note, roasting your vegetables is such a low-maitenance way to give your veggies so much flavor when you’re pressed for an easy side dish.) After 10 minutes, I rotated the pan with the vegetables, spread a generous dollop of the herb-mustard sauce over each salmon filet, put the salmon on the top shelf in the oven, and continued to roast the veggies and salmon until the potatoes were fork tender and the salmon was just cooked (about 12 minutes). Not only was the meal delicious, but was prepared and enjoyed all while we caught up on the weekend’s festivities without having to break a sweat. Now if that isn’t cooking with French “je ne sais quoi”, I don’t know what is!


Mustard & Herb Roasted Salmon adapted from Giada de Laurentiis

serves 2


2 salmon filets

1 garlic clove, minced

1-2 sprigs rosemary, leaves removed and finely chopped

several sprigs thyme, leaves removed and finely chopped

1 tbsp dry white wine

1 tbsp olive oil

2 tbsp Dijon mustard

2 tbsp whole-grain mustard

kosher salt

freshly ground black pepper

lemon wedges for serving

1. Preheat oven to 425 degrees. Line a small, rimmed baking sheet with foil and spray with cooking spray.

2. Whisk together garlic, herbs (reserve a little extra if tossing with veggies on the side), wine, oil, Dijon, and whole-grain mustard. Set aside.

3. Place salmon filets skin-side down on the baking sheet and season with salt and pepper.

4. Spread a hearty dollop of the herb-mustard sauce on top of each filet. Roast the salmon until just cooked though, about 12 minutes. Let sit 2 minutes before serving. The extra herb-mustard sauce is great to dip the roasted vegetables in if you’re making them!


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