This roasted salmon recipe is so quick and easy, it will quickly become your go-to recipe for busy weeknights!  To get this on the table even faster, make the mustard vinaigrette and rice on Sunday, refrigerate and then reheat the rice while the salmon is in the oven.
This roasted salmon recipe is so quick and easy, it will quickly become your go-to recipe for busy weeknights!  To get this on the table even faster, make the mustard vinaigrette and rice on Sunday, refrigerate and then reheat the rice while the salmon is in the oven.

    Active Prep Time: ~ 5-10 minutes

    Cook Time:  ~5-10 minutes

    Total:  ~10-20 minutes

    Serves:  4 people

    Ingredients 

    For the Salmon
    For the Mustard Vinaigrette
    • 2 tablespoons whole-grain mustard;
    • 1 tablespoon Dijon mustard;
    • 1/2 cup extra-virgin olive oil;
    • 2/3 cup white balsamic vinegar;
    • Fresh zest from half a lemon;
    • Fresh squeezed lemon juice from one lemon;
    • Salt & pepper (to taste);

    Preparation

    For the Mustard Vinaigrette

    1. Combine all the ingredients in a bowl and whisk until thoroughly combined;
    2. Store in refrigerator in air-tight container until ready to use (can be stored for 4-5 days);

    For the Salmon

    1. Pre-heat oven to 400 degrees;
    2. Drizzle olive oil into a cast iron, or oven-safe, pan and heat over medium-high heat;
    3. Season filets to taste with salt and pepper;
    4. Place filets, skin side down, into hot pan;
    5. Sear for 1 minute, then flip and sear other side for 1 more minute;
    6. Place pan into pre-heated oven for 2-4 minutes (or until salmon reaches an internal temperature of 145 degrees);
    7. Remove from oven and serve!

    Serving

    1. Place roasted salmon on a bed of mixed greens and brown rice;
    2. Drizzle mustard sauce over each serving;
    3. Enjoy!