If you like salmon and you like mustard, then you will like this recipe! (Even if you don't like salmon, the sauce is really good on the potatoes too!)
For two people you will need:
3-4 NEW POTATOES (depending on size and how much you like potatoes)
4 oz. BUTTON MUSHROOMS (you can leave these out if you are like my husband and don’t like mushrooms, or you can make them anyway and just let your wife eat your share)
2 SALMON FILLETS
3 Tbs. OLIVE OIL
1 Tbs. RED WINE VINEGAR
1 Tbs. DIJON MUSTARD
1 tsp. HONEY
2 Tbs. FRESH FLAT LEAF PARSLEY (chopped)
Preheat your oven to 400 degrees F.
Toss the potatoes and mushrooms in 1 Tbs. olive oil and then sprinkle with salt and pepper. Roast on a rimmed baking sheet for about 20 minutes (toss once) until the potatoes start to get soft.
Push the potatoes and mushrooms to the side of the sheet and place the salmon fillets in the opening. Season the salmon with salt and pepper.
Roast until everything is cooked through and tender, about 10-15 minutes.
While everything is cooking whisk together 2 Tbs. olive oil, the vinegar, mustard, honey, parsley, and 1/4 tsp. of both salt and pepper. Brush/drizzle the sauce over the salmon and vegetables before serving. (You may have more sauce than you need so be careful not to drown your dinner in it!)
Here is an old picture, not as pretty but still delicious!