ChezCindy: Roasted Salmon and Vegetables Tray Bake

 

This tray bake roasted salmon and vegetables makes for an easy weekday dinner or for an elegant dinner to share with friends.  I used thin asparagus and tiny marble potatoes to roast along with the salmon.  The choice of vegetables can be swapped out.  However, the success of the roasted vegetables is dependent on cutting the vegetables so that they cook in the same amount of time as the salmon.  Broccolini and mushrooms would be a good mix or consider using fresh green beans and thinly sliced carrots.  

1 side of salmon, about 1 1/2 pounds, skin-on

3 tablespoons of Dijon mustard

1 tablespoon whole grain Dijon mustard 

3 tablespoons of brown sugar

kosher salt

1-pound thin asparagus, ends removed

1-pound multi-colored marble-size potatoes, cut in half

1 medium red onion, cut into small-size wedges 

2 tablespoons olive oil

kosher salt

Preheat oven to 425 degrees.  Prepare a large sheet tray with sides by covering it with foil.  Set the salmon onto prepared sheet tray, skin-side down.  

In a small mixing bowl, combine the mustards and brown sugar.  Spread the mustard mixture evenly over the topside of the salmon.  Lightly sprinkle with salt.  Scatter the cut vegetables around the salmon.  Drizzle the olive oil over the vegetables and evenly sprinkle with the salt.  Place the tray into the hot oven onto the bottom rack.  

Roast for 15-18 minutes, depending on the thickness of the salmon.  Internal temperature should read at 135 degrees.  Use a small knife to poke through the potatoes to be sure they are tender.  Remove the tray from the oven, allow to rest for a few minutes.  

Cut the salmon into portion sizes.  Carefully slide a narrow, flat spatula between the salmon flesh and the skin of the fish.  The skin should separate easily and remain stuck to the foil.  Spoon out a portion of the roasted vegetables onto the plate and serve.