Mustard Glazed Salmon~with Laura Parisi
Mustard Glazed Salmon
Serves 6
Sometimes the simplest recipes are the best. This Mustard Glazed Salmon is quick to prepare, delicious, and nourishing—a perfect centerpiece for a weeknight dinner or a special gathering. The glaze blends Dijon mustard, lemon, and avocado oil for a bright, savory flavor that complements the richness of the salmon.
When choosing your fish, aim for the best quality that fits your budget. Wild-caught or Coho salmon provide the most beneficial nutrients and a cleaner flavor. Try to avoid farmed salmon, which are often treated with pesticides and antibiotics—not good for you or the environment. Keep in mind: wild-caught salmon tends to be leaner, so it usually cooks faster than farmed varieties.
Serve this dish with lightly steamed bok choy tossed with Citrus Apricot Vinaigrette or a simple side of Greens ’n Garlic for a balanced, vibrant meal.
Ingredients
6 pieces wild-caught salmon filet (4–6 oz each), with skin
4 ½ tablespoons unrefined avocado oil
1 ½ tablespoons Dijon mustard
1 ½ tablespoons fresh lemon juice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Chopped fresh dill, for garnish
Directions
Let the salmon filets rest at room temperature for 15–20 minutes before cooking. This helps them cook more evenly.
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together the avocado oil, mustard, lemon juice, salt, and pepper.
Place the salmon, skin-side down, on a lightly oiled baking dish. Spoon the mustard glaze evenly over each piece.
Bake for about 10 minutes, or until the salmon is just cooked through and no longer red in the center. Cooking time may vary depending on thickness.
Transfer salmon to a serving plate, sprinkle with fresh dill, and serve warm.
Storage
Cooked salmon can be stored in a sealed container in the refrigerator for up to 2 days.
Laura Parisi is a Food Alchemist, Holistic Health Coach, Gardener, Artist, and Reiki Master. She is known as an extraordinary teacher, spiritual nutritionist, energy healer, and co-creative partner with nature. Through the eyes of the spirit, she combines her knowledge of food and plants as medicine, along with her love of cooking, tending the land, and gratitude for what Mother Earth has provided for us. Laura is committed to helping individuals live vibrantly healthy, happy, and balanced lives. She is the founder of Rooted Angel LLC and Rooted Angel Cooking School.
