This four ingredient entree is the answer to busy weeknight meals. It’s ready in under 10 minutes and tastes fantastic. It’s also healthy, but we won’t tell anyone about that.
The last several times I made this I roasted carrots and potatoes together, but if you’re in a hurry, I’d open a bag of frozen vegetables, slice up some fruit, dump a bagged salad in a bowl and call it good. No one will be disappointed.
Maple Dijon Salmon
- 2 tbsp. Dijon mustard
- 2 tbsp. maple syrup
- 1/2 tsp. dried thyme
- 4 small salmon fillets without the skin
- 1 tbsp. extra virgin olive oil
- Salt and pepper
Whisk together the mustard, maple syrup and dried thyme in a small bowl. Set next to the stove.
Season your salmon with salt and pepper on each side. Then, heat a non-stick skillet over medium heat. Add the salmon to the pan. Top each piece with a spoonful of the mustard sauce. When the bottom is lightly browned (about 3 minutes), flip them and spoon more of the sauce over each fillet, turning the heat down to low. Now, cover the salmon loosely with foil, draping it over the top of the skillet. Let it cook one more minute on the heat. Then, remove the pan from the hot burner and let it sit for a minute or so.
The salmon will finish cooking off the stove. Make sure it is opaque and flakes easily. (If you live nearer to fresh salmon, by all means, cook it less, but if you’re completely landlocked like me, I’d cook it all the way through to be safe.)