Seafood
Mustard-Rosemary Salmon with Leeks & Fennel
Enjoy this flavorful Salmon in a Mustard-Rosemary Glaze, a perfect blend of savory mustard, honey, and fresh herbs. Paired with leeks and fennel, this dish brings out the natural flavors of the salmon with a light, elegant glaze. Join Chef Healthy Henry in creating this easy yet gourmet meal that‚‘s
Ingredients
- Salmon & Glaze 4 skinless salmon fillets (4 oz each)
- 1 tbsp olive oil
- 1 tbsp whole-grain mustard
- 1 tbsp honey
- 1 tbsp chopped fresh rosemary
- 1/2 tsp toasted fennel seeds
- Salt and black pepper, to taste
- Vegetables & Edamame
- 1 large leek, sliced (white and light green parts only)
- 1 small fennel bulb, thinly sliced
- 1 tbsp unsalted butter
- 1 tbsp white wine or lemon juice
- 2 cups shelled edamame (thawed if frozen)
- 2 tbsp chopped parsley, for garnish
Directions
- 1
Preheat Oven Preheat oven to 400°F (200°C).
- 2
Position a rack in the center. Make the
- 3
Mustard Glaze In a small bowl, combine mustard, honey, rosemary, fennel seeds, and a pinch each of salt and pepper. Stir until smooth; set aside.
- 4
Prepare Vegetables Clean leek thoroughly to remove grit; slice into thin half-moons.
- 5
Trim fennel bulb, remove any tough outer layers, and slice thinly.
- 6
Reserve fronds for garnish if desired. Sauté Leeks & Fennel Heat butter and olive oil together in a large oven-safe skillet over medium heat.
- 7
Add leeks and fennel; cook, stirring occasionally, for about 5 minutes until softened.
- 8
Pour in white wine (or lemon juice), scraping up any browned bits. Let reduce for 1 minute.
- 9
Add Edamame Stir in edamame and season with a pinch of salt and pepper. Cook for 2 minutes to warm through.
- 10
Spread the mixture evenly in the skillet.
- 11
Add Salmon Pat salmon fillets dry and place them on top of the vegetable-edamame mixture.
- 12
Spread the mustard glaze evenly over each fillet.
- 13
Bake Transfer skillet to the oven and bake 12 to 14 minutes, or until salmon flakes easily with a fork and reaches 125 to 130°F for medium-rare (cook longer if desired).
- 14
Garnish & Serve Sprinkle with parsley (and reserved fennel fronds, if using).
- 15
Serve salmon over the vegetable-edamame mix, spooning any pan juices on top.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
