Roasted Salmon

Seafood can be intimidating for grown-ups to cook and kids to eat. Try this recipe, and it won’t be any longer. It’s easy enough for a weeknight dinner but fancy enough for a holiday meal (we make it almost every Christmas Eve). Experiment with different toppings, like teriyaki, pesto, or barbecue sauce.

12 ounces wild salmon, skin removed, cut into 4 pieces

1 tablespoon olive oil

¹⁄₂ teaspoon kosher salt

2 tablespoons whole grain mustard

2 tablespoons honey or maple syrup

Lemon wedges for serving

Preheat oven to 400°F. Place salmon on a sheet pan lined with parchment paper. Drizzle with olive oil and season with salt; roast for 10 minutes. While salmon is cooking, combine mustard and honey (or maple syrup) in a small bowl. After 10 minutes of cooking, brush salmon with mustard sauce and return to the oven for an additional 5 to 7 minutes or until salmon is cooked through. Serve with a squeeze of fresh lemon juice.

YIELD: 4 pieces

Nutrition Information per Piece (About 2¹⁄₂ Ounces)

Calories: 168, Total Fat: 8 grams, Saturated Fat: 1 gram, Carbohydrate: 5 grams, Sugars: 4 grams, Protein: 19 grams, Sodium: 250 milligrams, Cholesterol: 49 milligrams, Fiber: 0 grams, Vitamin D: 0 IU, Calcium: 5 milligrams, Iron: 0.5 milligrams