Honey Mustard Salmon

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Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 706kcal

Ingredients

Rice

  • 1/2 cup White rice rinsed
  • Salt to taste
  • Black pepper to taste

Chocolate chip cookies

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 8 tbsp Butter melted
  • 2 tbsp Granulated sugar
  • 1/2 cup Brown sugar
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1 cup Semisweet chocolate chips or more if desired

Salmon

  • 2 TBSP Honey
  • 3 TBSP Yellow mustard
  • 8 oz Salmon skinless (double check to make sure all pin bones are removed by running your finger over top of the filet)
  • Salt to taste
  • Black pepper to taste

Steamed broccoli

  • 2 cups Broccoli remove stem and cut into florets

Milk

  • 24 oz Milk cold
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • Make the cookies: In a medium bowl, combine the flour, baking soda, and salt.
  • In a separate bowl, whisk the butter, granulated sugar, and brown sugar until creamy.
  • Whisk in the vanilla and egg until fully incorporated.
  • Gradually stir in the flour mixture until combined (over mixing will result in a harder cookie). Stir in the chocolate chips. Optional: Refrigerate for 30 minutes or longer if desired to add more dimension to the flavor.
  • Equally drop the dough onto the prepared baking sheet, spacing each one apart using a teaspoon. Bake for 10 to 15 minutes. Cool for 5 minutes before serving. For chewier cookies, bake for 10 to 12 minutes.For crispier cookies, bake for 15 minutes.
  • Cook the rice according to the directions on the package. Once tender, fluff it with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
  • Preheat the oven to 400°F (205°C). In a bowl, combine honey and mustard. Stir well and set aside.
  • Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon.
  • Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
  • While the salmon is cooking, make the broccoli: bring a pot of salted water to a boil. Place the broccoli florets inside, reduce the heat, and simmer for 5–7 minutes, until the broccoli is bright green and tender. Season with salt and pepper before serving.
  • Serve the salmon with rice, broccoli, milk, and cookies.

Nutrition

Calories: 706kcal | Carbohydrates: 79g | Protein: 19g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 480mg | Potassium: 713mg | Fiber: 4g | Sugar: 45g | Vitamin A: 908IU | Vitamin C: 26mg | Calcium: 213mg | Iron: 4mg

Honey Mustard Salmon

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Servings 2
Calories 706 kcal

Ingredients
 
 

Rice

  • 1/2 cup White rice rinsed
  • Salt to taste
  • Black pepper to taste

Chocolate chip cookies

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 8 tbsp Butter melted
  • 2 tbsp Granulated sugar
  • 1/2 cup Brown sugar
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1 cup Semisweet chocolate chips or more if desired

Salmon

  • 2 TBSP Honey
  • 3 TBSP Yellow mustard
  • 8 oz Salmon skinless (double check to make sure all pin bones are removed by running your finger over top of the filet)
  • Salt to taste
  • Black pepper to taste

Steamed broccoli

  • 2 cups Broccoli remove stem and cut into florets

Milk

  • 24 oz Milk cold

Instructions
 

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • Make the cookies: In a medium bowl, combine the flour, baking soda, and salt.
  • In a separate bowl, whisk the butter, granulated sugar, and brown sugar until creamy.
  • Whisk in the vanilla and egg until fully incorporated.
  • Gradually stir in the flour mixture until combined (over mixing will result in a harder cookie). Stir in the chocolate chips. Optional: Refrigerate for 30 minutes or longer if desired to add more dimension to the flavor.
  • Equally drop the dough onto the prepared baking sheet, spacing each one apart using a teaspoon. Bake for 10 to 15 minutes. Cool for 5 minutes before serving. For chewier cookies, bake for 10 to 12 minutes.For crispier cookies, bake for 15 minutes.
  • Cook the rice according to the directions on the package. Once tender, fluff it with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
  • Preheat the oven to 400°F (205°C). In a bowl, combine honey and mustard. Stir well and set aside.
  • Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon.
  • Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
  • While the salmon is cooking, make the broccoli: bring a pot of salted water to a boil. Place the broccoli florets inside, reduce the heat, and simmer for 5–7 minutes, until the broccoli is bright green and tender. Season with salt and pepper before serving.
  • Serve the salmon with rice, broccoli, milk, and cookies.

Nutrition

Calories: 706kcalCarbohydrates: 79gProtein: 19gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 104mgSodium: 480mgPotassium: 713mgFiber: 4gSugar: 45gVitamin A: 908IUVitamin C: 26mgCalcium: 213mgIron: 4mg
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