Mustard Salmon Sheet-Pan Dinner

INGREDIENTS:

• 1 lemon sliced thinly
• 1/2 lemon juiced
• 1 1/2 tablespoons grainy mustard
• 1 1/2 tablespoons dijon mustard
• 1/4 cup fresh dill chopped and divided
• Kosher salt and freshly ground black pepper
• 1 2- pound filet steelhead or King salmon skin on
• 1 1/2 pounds small new potatoes red or white
• 1 pound thin stalk asparagus woody stems removed
• 4-6 cloves garlic peeled, left whole and smashed with the side of a knife
• 2 tablespoons olive oil

INSTRUCTIONS:

1. Preheat the oven to 450 degrees F.
2. Line an 18 X 13 inch sheet pan with aluminum foil. Scatter the lemon slices on the pan.
3. In a small bowl, mix the lemon juice, grainy mustard and dijon mustard together. Season with salt and pepper and 1 teaspoon of the fresh dill. Place the salmon on the sheet pan and rub with the mustard sauce. Season with kosher salt and black pepper.
4. Thinly slice the potatoes (I leave the skins on) and place in a bowl with the asparagus and smashed garlic cloves. Drizzle with the olive oil, season with salt and pepper and toss to coat. Scatter the vegetables on the sheet pan as evenly as possible. Season with more salt and pepper if desired.
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Firecracker Salmon

INGREDIENTS:

• 1 1/2 lb salmon fillet no skin
• 2 green onions chopped
• For Marinade
• 3 cloves garlic minced
• 1 tsp fresh ginger minced
• 1/4 cup olive oil
• 1/4 cup soy sauce low sodium
• 2 tbsp brown sugar
• 1 tsp crushed red pepper flakes
• 1 tbsp Sriracha sauce
• 1 tsp ground black pepper

INSTRUCTIONS:

1. In a small bowl whisk all the marinade ingredients together.
2. Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.
3. Preheat oven to 375 F degrees.

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pan seared salmon with lemon garlic butter sauce

INGREDIENTS:

• 28 ounces (800 g) skinless salmon filets
• Salt and pepper , to season
• 3 tablespoons lemon juice , divided
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 cloves garlic , finely chopped or minced
• 4 tablespoons fresh chopped Italian parsley leaves , divided
• Lemon slices of half a lemon

INSTRUCTIONS:

1. Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
2. Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
3. Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
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SALMON-HONEY TERIYAKI

INGREDIENTS:

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons mirin (Japanese sweet rice wine)
• 3 tablespoons sake
• 2 tablespoons honey
• 4 (4 ounces each) skinless salmon fillets
• 2 teaspoons cooking oil

INSTRUCTIONS:

1. Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
2. Remove the salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
3. Turn heat to low and pour in the reserved marinade. Spoon the simmering glaze over the top of the salmon fillets until you have a sticky, glossy glaze coating the fish, another 1 to 2 minutes; the glaze will bubble and thicken in the pan while you're spooning it over the salmon.
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Garlic Butter Baked Salmon

Sheet Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients you already have in your kitchen! Full of flavour and so easy to make!

INGREDIENTS:

• 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon cracked black pepper, divided
• 4 (6 oz | 170 g) skinless salmon fillets
• 2 1/2 tablespoons minced garlic, divided
• 2 tablespoons fresh chopped parsley
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup melted unsalted butter
• 3 bunches asparagus, (18 spears, woody ends removed)
• 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
• 1 lemon sliced to garnish

INSTRUCTIONS:

1. Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
2. Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan. 
3. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
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