Smoky Mustard-Maple Salmon
It doesn’t get much easier -- or more delicious -- than this ultra-fast salmon. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. When you buy your salmon, ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
220
Calories
22g
Protein
4g
Carbs
12g
Fat
1g
Fiber
3g
Sugar
260mg
Sodium
Saturated Fat 2 g · Cholesterol 61 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
whole-grain or Dijon mustard
3 tablespoons
pure maple syrup
1 tablespoon
smoked paprika or ground chipotle pepper
1/4 teaspoon
freshly ground pepper
1/4 teaspoon
salt
1/8 teaspoon
salmon (skinless, about 4-ounces per fillet)
1 pound
Instructions
- 1
Preheat oven to 450 °F.
- 2
Line a baking sheet with foil and coat with cooking spray.
- 3
Combine mustard, maple syrup, paprika (or chipotle), pepper, and salt in a small bowl.
- 4
Place salmon fillets on the prepared baking sheet.
- 5
Spread the mustard mixture evenly on the salmon.
- 6
Roast until just cooked through (approximately 8 to 12 minutes).
Notes
- •Smoked paprika is made from smoke-dried, red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at large supermarkets or online.
- •Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population.
Source: USDA MyPlate Kitchen · EatingWell Magazine
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