Mustard-Glazed Salmon
Roasted Tomato Quinoa and Asparagus
Ingredients
- 6 (4-oz) salmon fillets
- 1 Tbsp avocado oil
- ¼ tsp pepper
- 2 Tbsp Dijon mustard (or use grainy Dijon)
- 1 Tbsp raw honey
- 2 tsp dried rosemary
Instructions
- Preheat oven to 450°F. Place fish, skin side down, on a foil-lined rimmed baking sheet coated with oil; sprinkle with pepper.
- Stir together mustard, honey, and rosemary; brush over fillets.
- Bake 10 to 12 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2 pints grape tomatoes
- 3 Tbsp olive oil, divided
- 1½ lb asparagus, trimmed
- ¼ tsp salt
- ½ tsp pepper
- 1½ cups organic quinoa
Side Dish Instructions
- Preheat oven to 425°F. Combine tomatoes and 2 Tbsp oil on a greased rimmed baking sheet; move to one side of baking sheet.
- Toss asparagus with 1 Tbsp oil, salt, and pepper; place on other side of baking sheet.
- Bake 12 to 15 minutes or until tomatoes are soft and skins begin to blister and asparagus is tender.
- Meanwhile, cook quinoa according to package directions.
Paleo Meal Plan
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