Honey Mustard Salmon with Summer Vegetable Salad

This Honey Mustard Salmon is delicious, easy to make, and full of surprising elements. We’ve slathered one beautiful salmon filet with a perfectly paired sauce that features stone ground mustard, honey, paprika and plenty of garlic.
Honey Mustard Salmon with Summer Vegetable Salad

Honey Mustard Salmon

  1. 2 lbs salmon filet
  2. ¼ cup stone ground mustard
  3. 2 tbsp honey honey
  4. 4 garlic cloves, minced
  5. ½ tsp salt
  6. 1 tsp ​​ smoked paprika (optional)
  7. freshly cracked pepper, to taste

Raw Zucchini and Summer Squash Salad

  1. ¼ cup olive oil regular or extra light
  2. 1 tbsp honey
  3. 1 lemon, juiced and zest
  4. 1 tsp salt
  5. ½ tsp freshly ground pepper
  6. 2 medium zucchinis, thinly sliced or small cubed
  7. 1 medium yellow summer squash, thinly sliced or small cubed
  8. 1 pint cherry tomatoes, halved
  9. ¼ cup ​green onions, minced
  10. pea tendrils or micro greens, optional
  11. toasted pinenuts, optional ​


  • Heat oven to 400° F. Line a rimmed baking pan with aluminum foil.
  • In a small bowl, whisk the stone ground mustard, honey, garlic, salt, pepper and paprika.
  • Place the salmon skin-side down on the foil. Top with the honey mustard sauce and spread it out to cover the whole filet.
  • Bake in a preheated oven for 15-20 minutes, or until salmon flakes easily with a fork.
  • While the salmon is baking, make the zucchini salad. In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper until fully incorporated.