Mustard Maple Wild Salmon

Ingredients

Vegetables

• 4-6 peanut potatoes (about 4 ounces), washed and cut into pieces
• 2 medium zucchini, thickly sliced
• 2 medium yellow carrots, peeled and sliced
• 2 medium orange carrots, peeled and sliced
• 1 kohlrabi (about 8 ounces), peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder

• 1 teaspoon freshly ground pepper

Salmon

• 4 Popsie’s wild Alaska sockeye salmon portions (6 ounces each), frozen or thawed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon poultry seasoning
• 2 garlic cloves, minced

Directions

Prepare and roast vegetables

• Preheat oven to 450F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.

Meanwhile, make mustard-maple mixture

• Whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture.

Add salmon to baking sheet, bake, and serve

• Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10-12 minutes for thawed, just until salmon is opaque throughout. Portion one-fourth of the vegetables with a salmon fillet.

Recipe Note 

Tip: We always like to put a piece of parchment or foil down on the baking pan whenever we are roasting or baking salmon, especially when we leave the skin on.