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!
- 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
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.
Calories: 370kcal | Carbohydrates: 12g | Protein: 33g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 100mg | Potassium: 1225mg | Fiber: 2g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 46mg | Calcium: 51mg | Iron: 2.4mg