This is such a classic combination, it hardly warrants any commentary from me. It’s a simple vinaigrette and I think baking salmon in a sauce this way is the easiest way to get a juicy, flavorful filet with little effort. The flavors are perfectly suited to salmon and the fish can stand up to the might of lemon zest, garlic, and mustard. I served it on some garlic smashed potatoes from a rump roast dinner made the other night. Topped with plenty of fresh parsley, this is a filling and delightful meal with lots for your palate to take in. As usual, I made far too much, but I’m looking forward to lunches of cold salmon on greens and Aurelia can finish half a filet on her own in any sitting, smart girl.
Baked Salmon with Lemon Dijon Sauce
4-6 salmon filets
zest and juice of one large lemon
1/4 cup Dijon mustard
1/4 cup honey
1/2 cup olive oil
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp freshly ground pepper
1 small onion, finely sliced
Preheat the oven to 400 degrees. Whisk together the lemon zest, juice, mustard, honey, olive oil, garlic, salt, and pepper in a small bowl. In a 9″x13″ baking pan, line up the salmon filets. Pour the sauce over the salmon and turn the salmon over to coat all sides before sprinkling the onions on top. Cover the dish with foil. Bake for 20-30 minutes, depending on how thick the filets are. They should be light pink on the outside, but still hold a bit of bright pink in the center of the thickest part. Remove from oven when just done, plate with a scoop of onions and sauce, and serve hot.