Mustard-baked salmon with vegetables

Step 1/3

• 200 g Brussels sprouts
• 200 g Hokkaido pumpkin
• 2 tbsp orange juice
• ¼ lemon
• 2 tbsp olive oil
• salt
• pepper

• baking dish
• oven
• bowl
• citrus press
• cutting board
• knife

Preheat the oven to 200°C/400°F. Wash and halve Brussels sprouts. Cut Hokkaido pumpkin into bite-sized pieces. Add orange juice, half of the lemon juice, and some olive oil to a bowl. Season with salt and pepper to taste. Add Hokkaido pumpkin and Brussels sprouts to the bowl and toss to coat. Transfer vegetables to a baking dish and roast for approx. 20 – 30 min.

Step 2/3

• 300 g salmon fillet
• ¼ lemon
• 1½ tbsp olive oil
• 67½ ml mustard with blossom honey
• salt
• pepper

• bowl
• whisk
• paper towel

In the meantime, wash and dry salmon fillet, then cut in same sized pieces. Add remaining lemon juice, olive oil, and mustard to bowl. Season with salt and pepper to taste and stir to combine.

Step 3/3

• baking brush
• oven

Remove the baking dish from the oven and reduce heat to 180°C/355°F. Add salmon fillet on top of vegetables and brush with mustard glaze. Transfer back to the oven and bake for approx. 10 min. Enjoy!

Enjoy your meal!