Honey Mustard Glazed Salmon with Roasted Feta Potatoes and Greens
Dive into a mouthwatering feast with our Honey Mustard Glazed Salmon, paired with golden roasted feta potatoes and vibrant greens! This dish not only tantalizes your taste buds with its sweet and tangy glaze but also brings a delightful crunch from the feta-infused potatoes. Perfect for meal prep, it's a wholesome and satisfying option that will keep you coming back for more!
Prep
15
min
Cook
45
min
Serves
1
people
Level
intermediate
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 2 thick lemon slices
- pepper
- halved miniature new potatoes
🥩Meat & Seafood(1)
- salmon filletcan substitute with chicken or steak
🥛Dairy & Eggs(1)
- block of feta
🫙Pantry Staples(3)
- trimmed green beans
- 1 tbsp honey (15 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(4)
- ½ tsp garlic powder (2.5 ml)
- ½ tsp paprika (2.5 ml)
- salt
- 1 tbsp fresh thyme (15 ml)
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
👨🍳 Instructions
- 1
Add halved miniature new potatoes to a large metal baking tray, drizzle with 1 tbsp olive oil, season generously with salt, pepper and ½ tsp paprika, toss well, then arrange them cut side down and roast at 200°C for 40–45 minutes until deeply golden underneath and soft in the centre.
- 2
After 20 minutes, add 2 thick lemon slices onto the tray and a block of feta so it softens and turns golden at the edges.
- 3
Meanwhile, pat the salmon fillet completely dry and season well with salt and pepper, then mix 1 tbsp honey, 1 tsp Dijon mustard, and ½ tsp garlic powder together and brush generously over the top of the salmon only, reserving 2 tsp of the dressing for serving.
- 4
In the final 12 minutes of cooking time, place the salmon skin-side down on the tray along with trimmed green beans, lightly seasoning the beans with salt, pepper and a drizzle of olive oil, and return everything to the oven for 12 minutes until the salmon flakes easily and the glaze is caramelised. Optionally, finish under the grill for 2–3 minutes for a deeper crust if desired, watching closely.
- 5
Break the roasted feta over the crispy potatoes, scatter over 1 tbsp fresh thyme, and squeeze over one of the roasted lemon slices.
- 6
Plate the salmon with the remaining lemon slice on top and drizzle over the reserved 2 tsp honey mustard dressing to finish.
💡 Pro Tips
- ✓Cut potatoes into uniform halves and arrange them cut-side down on the tray so the exposed flat surface maximizes direct contact with the hot metal, driving Maillard browning at 200°C into a deep golden crust while the skin-side retains moisture.technique200°C, 40-45 minutes
- ✓Pat the salmon completely dry before glazing because surface moisture creates steam that prevents the honey mustard from caramelizing properly; a dry surface allows the sugars in the honey to undergo Maillard browning rather than just boiling off.technique1 tbsp honey, 1 tsp Dijon
- ✓Add the salmon only in the final 12 minutes of the total roast time since fillets this thickness reach 52-55°C internal doneness quickly, and any longer will overcook it past the ideal flaky, moist texture while the potatoes need the full 40+ minutes to fully soften.timing12 minutes, 52-55°C internal
- ✓Reserve 2 tsp of the honey mustard dressing uncooked for finishing rather than using it all pre-bake, because heat degrades the sharp, volatile mustard compounds (allyl isothiocyanates), so the raw drizzle preserves a brighter, more pungent contrast against the caramelized glaze.ingredient2 tsp reserved
- ✓Use a metal baking tray rather than glass or ceramic since metal's higher thermal conductivity transfers oven heat directly to the potato skins, which is essential for achieving a crisp crust rather than a steamed, soft exterior.equipmentmetal tray, 200°C
Share this recipe
Prep
15
min
Cook
45
min
Serves
1
people
Level
intermediate
Share this recipe
Honey Mustard Glazed Salmon with Roasted Feta Potatoes and Greens
Dive into a mouthwatering feast with our Honey Mustard Glazed Salmon, paired with golden roasted feta potatoes and vibrant greens! This dish not only tantalizes your taste buds with its sweet and tangy glaze but also brings a delightful crunch from the feta-infused potatoes. Perfect for meal prep, it's a wholesome and satisfying option that will keep you coming back for more!
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 2 thick lemon slices
- pepper
- halved miniature new potatoes
🥩Meat & Seafood(1)
- salmon filletcan substitute with chicken or steak
🥛Dairy & Eggs(1)
- block of feta
🫙Pantry Staples(3)
- trimmed green beans
- 1 tbsp honey (15 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(4)
- ½ tsp garlic powder (2.5 ml)
- ½ tsp paprika (2.5 ml)
- salt
- 1 tbsp fresh thyme (15 ml)
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
👨🍳 Instructions
- 1
Add halved miniature new potatoes to a large metal baking tray, drizzle with 1 tbsp olive oil, season generously with salt, pepper and ½ tsp paprika, toss well, then arrange them cut side down and roast at 200°C for 40–45 minutes until deeply golden underneath and soft in the centre.
- 2
After 20 minutes, add 2 thick lemon slices onto the tray and a block of feta so it softens and turns golden at the edges.
- 3
Meanwhile, pat the salmon fillet completely dry and season well with salt and pepper, then mix 1 tbsp honey, 1 tsp Dijon mustard, and ½ tsp garlic powder together and brush generously over the top of the salmon only, reserving 2 tsp of the dressing for serving.
- 4
In the final 12 minutes of cooking time, place the salmon skin-side down on the tray along with trimmed green beans, lightly seasoning the beans with salt, pepper and a drizzle of olive oil, and return everything to the oven for 12 minutes until the salmon flakes easily and the glaze is caramelised. Optionally, finish under the grill for 2–3 minutes for a deeper crust if desired, watching closely.
- 5
Break the roasted feta over the crispy potatoes, scatter over 1 tbsp fresh thyme, and squeeze over one of the roasted lemon slices.
- 6
Plate the salmon with the remaining lemon slice on top and drizzle over the reserved 2 tsp honey mustard dressing to finish.
💡 Pro Tips
- ✓Cut potatoes into uniform halves and arrange them cut-side down on the tray so the exposed flat surface maximizes direct contact with the hot metal, driving Maillard browning at 200°C into a deep golden crust while the skin-side retains moisture.technique200°C, 40-45 minutes
- ✓Pat the salmon completely dry before glazing because surface moisture creates steam that prevents the honey mustard from caramelizing properly; a dry surface allows the sugars in the honey to undergo Maillard browning rather than just boiling off.technique1 tbsp honey, 1 tsp Dijon
- ✓Add the salmon only in the final 12 minutes of the total roast time since fillets this thickness reach 52-55°C internal doneness quickly, and any longer will overcook it past the ideal flaky, moist texture while the potatoes need the full 40+ minutes to fully soften.timing12 minutes, 52-55°C internal
- ✓Reserve 2 tsp of the honey mustard dressing uncooked for finishing rather than using it all pre-bake, because heat degrades the sharp, volatile mustard compounds (allyl isothiocyanates), so the raw drizzle preserves a brighter, more pungent contrast against the caramelized glaze.ingredient2 tsp reserved
- ✓Use a metal baking tray rather than glass or ceramic since metal's higher thermal conductivity transfers oven heat directly to the potato skins, which is essential for achieving a crisp crust rather than a steamed, soft exterior.equipmentmetal tray, 200°C