Roasted Mustard Salmon with Cabbage and Carrots
A one pan wonder, roasted mustard salmon with cabbage and carrots, is sure to be a repeat recipe.
Ingredients
- ½ cup cider vinegar
- ¼ cup grainy mustard
- ¼ cup extra-virgin olive oil plus more for the baking sheet
- 1 Tbsp honey
- 2 tsp chopped fresh thyme leaves
- Kosher salt
- freshly ground black pepper
- 1 small Savoy cabbage quartered and cored
- 2 large carrots cut into 2-inch sticks
- 4 6-to-8-oz salmon filets
Instructions
- Preheat oven to 425°F. Whisk together the cider vinegar, mustard, olive oil, honey, and thyme in a spouted measuring cup. Season with 1 tsp salt and several grinds of black pepper.
- Brush a large, rimmed, baking sheet with olive oil. Spread the cabbage and carrots on the baking sheet. Brush them all over with about a third of the sauce.
- Roast until the vegetables are browned and almost tender, about 20 minutes, turning and brushing again with another third of the sauce, halfway through.
- Push the vegetables to one side of the baking sheet to make room for the salmon. Season the salmon lightly with salt and pepper. Brush the salmon with the remaining sauce, and add it to the baking sheet. Roast until the vegetables are tender, and the salmon is cooked through, 15 to 18 minutes.
