I’m always on the lookout for recipes that are quick, easy, healthy, and tasty. This Honey Mustard Balsamic Roasted Salmon checks all the boxes and is fast enough for a weeknight meal. With just a touch of fancy, it makes it perfect for weekend entertaining too. It has a lot of fresh ingredients and vibrant flavors, so everyone will love it!
The marinade comes together so quickly with no chopping required. Along with the oil (I used avocado oil) and balsamic vinegar, the honey, mustard, shallot, garlic, and tarragon go right into the KitchenAid® Pro Line® Series Blender. You can customize it by adding your favorite fresh herbs.
This Blender has a permanent spot on my kitchen counter, and we use it almost every day for so many things like soups, smoothies, and even pancake batters. Not only is it beautiful, but it is the most powerful blender and the ultimate tool for making healthy, nutritious eating easy.
The Patented Flex Edge Tamper helps push everything into the blending vortex and scrapes down the sides so everything blends evenly. It’s so easy to clean, and I love that the pitcher is large enough to make smoothies for the whole family in one shot. It’s very handy!
This marinade has it all – tang from the balsamic vinegar, sweetness from the honey, and just a subtle note of licorice from tarragon. You’ll love it on chicken or steak as well!
The marinade does double duty in this recipe as some of the marinade goes onto the salmon, and the remainder is reserved to dress the couscous and greens.
Place the salmon filets on the baking sheet, and brush or spoon the marinade on both sides.
Allow the marinade to flavor the salmon for about 15-20 minutes before baking. Be careful not to let it marinate too long, or the acidity of the vinegar will start to break down the fish.
In the meantime, you can prepare the couscous salad. Toast the couscous in a small amount of oil to bring out the flavor then add chicken or vegetable broth. Bring it to a boil, cover and turn the heat down to low. Season with salt and pepper to taste.
Toss the baby greens with the slightly cooled couscous and add the marinade as a dressing according to your preference. If the oil in the marinade has started to separate, just give it a quick whisk to bring it back together.
Roast the salmon at 400° F for about 12-15 minutes. When the flesh becomes opaque and flakes with a fork, it’s ready to come out of the oven.
Portion the couscous salad onto each plate and top with a filet of salmon. Garnish with fresh tarragon leaves if desired.
To make this recipe your own, you could also roast your favorite vegetables alongside the salmon. Carrots, red peppers, and asparagus would be a great combination.
This recipe also tastes amazing the next day as a cold salad. Just flake the leftover salmon into the couscous salad and reserve the remaining dressing to add as needed. You can also freeze any extra marinade for another recipe later.
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Honey Mustard Balsamic Roasted Salmon
Makes 4 servings
For the salmon
3/4 cup oil
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
3 tablespoons honey
1/2 shallot, ends and skin removed
1 clove garlic, peeled
2 tablespoons fresh tarragon leaves (plus more for garnish, if desired)
1/2 teaspoon salt
Pinch of freshly ground pepper
4 (4-6 oz) salmon filets
For the salad
1 tablespoon oil
1 1/2 cup Israeli couscous
1 3/4 cups chicken or vegetable broth
Salt and Pepper
3 cups spring mix greens
To make the marinade for the salmon, add the oil, vinegar, mustard, honey, shallot, garlic, tarragon, salt and pepper into the pitcher of the KitchenAid® Pro Line® Series Blender. Turn the switch to “Start” and gradually increase the speed until the marinade is smooth and emulsified.
Place the salmon filets on a baking sheet, lined with foil or parchment paper for easy clean-up. Reserve half of the marinade to use as a dressing for the salad in a separate bowl, and then brush or spoon the marinade generously onto both sides of each filet.
Allow the salmon to marinate for 15-20 minutes. In the meantime, make the couscous salad.
Heat 1 tablespoon oil over medium high heat in a medium pot. Add couscous and stir to toast, about 4-5 minutes or until golden. Add the broth and bring to a boil. Cover and turn the heat down to low. Cook for 12 minutes or until liquid is absorbed.
Season couscous with salt and pepper, stir to fluff, and allow to cool slightly. Mix with baby greens in a large bowl. Toss the remaining marinade (now a dressing!) according to taste – I used about 2-3 tablespoons. Set aside.
Preheat the oven to 400° F. Bake the salmon for 12-15 minutes depending on the thickness or until it just flakes with a fork.
Place the salad onto the plates and top each with the salmon. Garnish with remaining tarragon leaves if desired. Serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*