Woohoo! I’m so excited to share a new recipe with you. I tried a new simple salmon “glaze” and can’t stop making it. So easy!

I have been buying the 6-pack of frozen salmon fillets from Whole Foods. They cost around $18 so that’s $3 a fillet and, ya know, I don’t think you can beat that very often. I like that they are uniform in size, defrost quickly, and are individually frozen.

HONEY-DIJON SALMON INGREDIENTS:

• Dijon mustard
• Chosen Foods avocado mayo (or any mayo, that’s just what I had)
• Honey
• Turmeric
• 2 salmon fillets

HOW TO MAKE HONEY-DIJON SALMON:

• STEP 1: Preheat oven to 375°F. Line a baking sheet with foil (no need to spray it).

• STEP 2: In a small to medium bowl, mix all the ingredients except the salmon together.

• STEP 3: Place the salmon on the baking sheet skin-side down. Using a mini brush, the back of a spoon, or even your hands, coat the top of the salmon fillets with the mixture.

• STEP 4: Bake for 20 minutes, or until the fish flakes easily with a fork. Plate the salmon (I leave the salmon skin behind on the foil! Toss the foil and you’re done with clean up.)

YUM! I served this over a couscous and arugula salad with some extra dressing drizzled on top. Fresh, nutrient-rich, and DELICIOUS!

Honey-Dijon Salmon

Recipe by Kate

Introducing my new favorite salmon glaze! It’s so easy to whip up and, with turmeric in the mix, is nutrient-rich. Double the glaze ingredients if you’re cooking 4 salmon fillets instead of 2.

Ingredients

• 2 teaspoons dijon mustard

• 1 teaspoon Chosen Foods avocado mayo (or any mayo — that’s just what I had!)

• 2 teaspoons honey

• 1/4 teaspoon turmeric (or less if you don’t love turmeric — or heck, leave out the darn turmeric. It’ll be fine!)

• 2 salmon fillets (I use skin on)

Directions

• Preheat oven to 375°F. Line a baking sheet with foil (no need to spray it).
• In a small to medium bowl, mix all the ingredients except the salmon together.
• Place the salmon on the baking sheet skin-side down. Using a mini brush, the back of a spoon, or even your hands, coat the top of the salmon fillets with the mixture.
• Bake for 20 minutes, or until the fish flakes easily with a fork. Plate the salmon (I leave the salmon skin behind on the foil! Toss the foil and you’re done with clean up.)

Notes

• If you’re using skin-on salmon, I recommend lining the baking sheet with foil and putting the fish skin-side down. The skin will stick to the foil, but it makes for an easy slide off the sheet pan — I just leave the skin on the foil, then toss the foil, and clean up is done! If you’re not using skin on, you can line the baking sheet with parchment paper instead to prevent sticking, or spray your foil with cooking spray or oil.

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