Honey-Mustard Glazed Salmon with Roasted Sweet Potatoes
A nutrient-dense dinner featuring omega-3 rich salmon and slow-digesting complex carbohydrates.
Contains common allergens
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Instructions
- 1
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- 2
Toss the cubed sweet potatoes in 1 tbsp olive oil, a pinch of salt, and paprika. Spread evenly on one baking sheet and roast for 25-30 minutes, tossing halfway, until tender and caramelized.
- 3
In a small bowl, whisk together the honey and Dijon mustard to create a smooth glaze.
- 4
Place the salmon fillets on the second baking sheet. Brush the honey-mustard glaze generously over each fillet.
- 5
Arrange the trimmed asparagus around the salmon. Lightly mist the asparagus with cooking spray and sprinkle with salt.
- 6
Bake the salmon and asparagus for 10-12 minutes, or until the salmon flakes easily with a fork (internal temp 145°F) and the asparagus is tender. Divide into containers.
Plan it in Listahan
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