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–+ servings
Total Time :1 hour 5 minutes
Servings: 4

INGREDIENTS
 

  • 1.5 pounds/680 grams skinless salmon, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey

Vegetables:

  • 2 medium yellow potatoes, thinly sliced
  • 4 medium carrots, peeled and sliced diagonally
  • 3 shallots, sliced into rounds
  • ¼ cup olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup parsley, chopped

Honey Mustard Sauce:

  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/8 teaspoon apple cider vinegar
  • 1/8 teaspoon paprika
  • Salt and black pepper, to taste

INSTRUCTIONS

  • Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
  • Toss potatoes, carrots, and shallots with olive oil, paprika, salt, and black pepper. Spread evenly on a large sheet pan. Bake for 30 minutes. Flip vegetables and bake for another 10 minutes until potatoes are fork-tender.
  • Meanwhile, toss salmon cubes with olive oil, paprika, black pepper, garlic powder, salt, Dijon mustard, and honey. Let marinate while vegetables bake.
  • After 40 minutes, remove vegetables from the oven. Place salmon cubes on top and sprinkle with parsley. Return to the oven and bake for 10 to 12 minutes. Broil for 2 minutes if desired to finish.
  • Whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, paprika, salt, and black pepper until smooth. Drizzle sauce over salmon and vegetables before serving. Finish with a squeeze of lemon if desired.