Roasted Honey Dijon Salmon with Spring Vegetables
Ingredients
- 2 bunches red radishes, ends trimmed
- 1 bunch thin carrots, ends trimmed, halved crosswise
- 1 large shallot, sliced lengthwise
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 3/4 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon sriracha
- 1 (1 1/2-pound) side of salmon, skin removed
- 8 ounces fresh sugar snap peas, strings removed, halved lengthwise
- 1 bunch fresh asparagus, trimmed
- 1/2 cup fresh mint and/or fresh flat-leaf parsley leaves, for serving
- Lemon wedges, for serving
Instructions
Roasted Honey-Dijon Salmon with Spring Vegetables serves 6 original recipe by Food & Wine.
Organization Tags
Tags easily organize your Recipe Library
Comments