Easy Mustard Salmon with Citrus Squash Salad

Flaky, tender Mustard Salmon with Citrus Squash Salad is the perfect easy meal for a family Easter dinner. Baked in the oven and paired with a tangy citrus-dressed raw squash salad with fresh chives and chopped pistachios, this dinner is ready to eat in just 20 minutes!

Course Dinner

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 370kcal

Author Karly Gomez

Ingredients

2 lbs salmon
2 teaspoons Maille® Old Style Mustard
3 cups zucchini sliced thin
1.5 cups yellow squash sliced thin
1 pint cherry tomatoes halved
¼ cup fresh chives minced
¼ cup pistachios chopped
¼ cup extra virgin olive oil
1 tablespoon honey
1 tablespoon lemon zest
1 lemon juiced
kosher salt to taste
cracked black pepper to taste

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a light layer of cooking spray. Add the salmon filet, skin-side down and coat with the Maille Old Style Mustard. Bake for 15-20 minutes, or until the fish flakes with a gentle twist of a fork.
While the salmon bakes, add the zucchini, squash, tomatoes, chives, and pistachios to a large bowl. Whisk together the olive oil, honey, lemon zest, lemon juice, salt, and pepper in a small bowl, then slowly add to the bowl with the salad. Toss gently to coat and adjust dressing and seasoning as desired. Plate salmon with a hearty portion of salad and serve immediately.

Nutrition