ROASTED SALMON

Matt Shade, Home Cook

Simply roasted salmon with a thin Dijon coat for a tangy, lightly crisp finish.

SERVES 4

1.5–2 lbs salmon fillet, skin on
2 tbsp Dijon mustard
1 tbsp olive oil
Kosher salt and black pepper
Lemon wedges, to serve
Fresh herbs (dill or parsley), optional

PREP

Heat oven to 400°F (204°C). Line a sheet with parchment. Pat salmon dry. Brush lightly with olive oil, season with salt and pepper, then spread a thin coat of Dijon over the top.

ROAST

Roast until just opaque and flaky, about 10–14 minutes depending on thickness (target 120–125°F for medium). If desired, broil the last 1–2 minutes for extra color on the mustard crust.

SERVE

Rest 3 minutes. Finish with herbs and lemon wedges. Serve over greens, rice, or roasted veggies.