Honey Mustard Glazed Salmon

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit. Line a baking tray with foil.
2. Open the container of potatoes (a) and use the lid to drain the water. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the drained potatoes to the pan and spread them out using a wooden spoon. Try to create a single layer of potatoes (if more than 4 servings, you may need to do this step in batches). Season with a pinch of salt and pepper. Saute for 90 seconds, then flip the potatoes over and saute for another 90 seconds. Place the entire skillet in your 425 degree oven and bake for 5 minutes.
3. Heat another skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the brussels sprouts (b) to the pan. Season with a pinch of salt and pepper. Sear on each side for 1 minute. When the potatoes have baked for 5 minutes, add the brussels sprouts to the pan. Bake the potatoes and brussels sprouts for 10 minutes.
4. While the vegetables are baking, cut open the package of salmon (c) and place on a plate. Pour the honey mustard glaze (d) over the fish and turn the salmon over a few times to coat with sauce.
5. Place the salmon on the baking tray lined with foil. Make sure the smooth, nice-looking side of the fish is facing up. Try to spoon any sauce left on the plate back on the fish. Place the tray of salmon into your 425 degree oven and bake for 8 minutes
6. (bake for 10 minutes if preparing 4 or more servings).
7. When the vegetables have baked for 10 minutes, check the potatoes with a fork to make sure they are soft and cooked to your liking. If they are not soft, bake for another 1-2 minutes and check again. Spoon the potatoes and brussels sprouts into a mixing bowl. Add the arugula (e) to the bowl. Drizzle 1/2 of the balsamic reduction (f) on top. Gently mix to incorporate the ingredients together.
8. When the salmon has finished baking, remove from the oven and let the fish rest for a few minutes.
9. Spoon the potato, brussels sprout and arugula mixture on to your serving plates. Place the salmon on top. Drizzle the remaining balsamic reduction over everything.