Have I mentioned this week that I love Easter? Yes, I know, we've already established that I am a sinner when it comes to refusing to eat Easter ham, but what about all of the other yummy Easter foods that I love? Deviled eggs, carrot cake, and fresh vegetable quiche just to name a few. Another favorite of mine is a freshly baked filet of salmon. The tanginess of the whole grain mustard sauce and the buttery crunchy topping is just about as damn good as it gets. Plus, crispy roasted asparagus is a side-ass side kick. Happy Easter all! Hope your wine glasses are as full as your baskets.
Honey Mustard Baked Salmon
- 1 lb. salmon filet, skin on
- 2 tsp. honey
- 3 tbsp. whole grain mustard
- 2 tbsp. sour cream
- 1 tsp. fresh dill, minced
- 8 butter crackers (such as Ritz)
- 1 lc. fresh asparagus, ends trimmed
- 1 tbsp. olive oil
- salt and pepper to taste
Preheat oven to 450 degrees F. Line a baking sheet with tin foil. Toss the asparagus with olive oil, salt, and pepper. Bake in the oven for 5 minutes.
Meanwhile, whisk together the honey, mustard, sour cream, and dill. Remove the baking sheet from the oven and lower heat to 400 degrees F.
Carefully place the salmon in the middle of the baking sheet, skin-side down and spread the top of the salmon with mustard sauce. Top with the crumbled crackers and bake in the oven for 12-15 minutes until just cooked through.
Serve warm with roasted asparagus on the side.