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American Recipes
Honey Mustard Salmon

Honey Mustard Salmon

with Roasted Asparagus and Israeli Couscous Pilaf

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Rated 3.2 / 4out of 6842 ratings
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There are 3 reasons why this dish make us (o)mega happy: 1) tender salmon is chock-full of healthy fats, 2) honey and mustard are a sweet and tangy match made in heaven, and 3) cooking couscous in veggie stock enhances the flavor without increasing the calories. Talk about a trifecta!

Tags:Eat First
Allergens:FishWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Salmon

(ContainsFish)

1 jar

Honey

1 ounce

Whole Grain Mustard

6 ounce

Asparagus

1 unit

Shallot

¼ ounce

Parsley

½ cup

Israeli Couscous

(ContainsWheat)

1 unit

Vegetable Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803.28 kJ
Calories670 kcal
Fat30 g
Saturated Fat4 g
Carbohydrate56 g
Sugar12 g
Dietary Fiber5 g
Protein48 g
Cholesterol80 mg
Sodium494 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Small Bowl
Baking Sheet
Paper Towel
Fork
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and mince the shallot. Finely chop the parsley, making sure to keep the leaves and stems separate. Trim the bottom inch of the asparagus and discard. Cut the remaining asparagus in half widthwise. Then thinly slice the bottom halves.

Make the couscous pilaf
Make the couscous pilaf
2

Heat a drizzle of oil in a small pot over medium heat. Add the shallot. Cook, tossing, for 1-2 minutes, until softened. Add the dry couscous and toss another 1-2 minutes, until lightly toasted. Add 1¼ cups water and the stock concentrate to the pot. Bring to a boil, cover, and reduce to a simmer for 10-15 minutes, until the liquid is absorbed and couscous is al dente. Add the thinly sliced asparagus bottoms to the pot for the last 3-5 minutes of cooking for extra flavor.

3

Make the honey mustard glaze: In a small bowl, stir together the honey and mustard. Season with salt and pepper.

Roast the salmon
Roast the salmon
4

Pat the salmon dry with a paper towel. Season on all sides with salt and pepper. Place on a lightly oiled baking sheet. Spread each salmon fillet with most of the glaze, reserving 1 Tablespoon for later. Toss the asparagus tops on the same baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast 10-12 minutes, until the salmon is just cooked through and the asparagus is tender.

Finish the dish
Finish the dish
5

Stir the parsley stems into the couscous and fluff with a fork. Season with salt and pepper. Remove the baking sheet from the oven and drizzle the salmon with the reserved glaze.

6

Plate: Serve the honey mustard salmon on a bed of couscous pilaf alongside the roasted asparagus. Sprinkle with the parsley leaves and enjoy!