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Mustard Salmon

Crispy-skinned mustard-glazed salmon with a warm corn and snap pea salad.

Serves 2Prep 10 minCook 8 minDifficulty mediumCuisine American

gluten-freedairy-freemain

−Servings: 2+

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Ingredients

• 1yellow onion
• 1 ozwhole grain mustard
• 4 ozsnap peas
• 1plum tomato
• 10 ozsalmon fillets
• 5 ozcorn

Instructions

1. Preheat oven to 425°F with a rack in the center. Finely chop 1 tablespoon of onion, then thinly slice 3 tablespoons of the remaining onion. In a small bowl, stir to combine chopped onions, mustard, 1 teaspoon each of vinegar and sugar, and a generous pinch each of salt and pepper.
2. Trim ends from snap peas, then thinly slice on an angle. Cut tomato into ½-inch pieces. Coarsely chop dill, discarding thick stems.
3. Pat salmon dry and place skin side down on a cutting board. Reserve ½ tablespoon of the mustard glaze for step 6, then spread remaining glaze on top of salmon fillets in an even layer.
4. Heat 1 tablespoon oil in a medium nonstick, ovenproof skillet over medium-high. Add corn, snap peas, and sliced onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 2–3 minutes. Transfer to a medium bowl and wipe out skillet.
5. Heat 1 tablespoon oil in same skillet over medium-high, and swirl to coat. Add salmon, skin side down, and cook until skin is lightly browned and crisp, about 3 minutes. Flip salmon and transfer skillet to oven; roast until salmon is just cooked through, about 3 minutes more.
6. Meanwhile, to corn and snap peas, stir in chopped dill and tomatoes, reserved mustard glaze, 1 tablespoon oil, and ½ tablespoon vinegar. Season to taste with salt and pepper. Serve salmon with veggies alongside. Enjoy!