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Mustard Dill Salmon
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Mustard Dill Salmon

Servings: 4 people


  • 1 bunch fresh dill
  • 1 c grainy mustard Note: read ingredient label and avoid any added sugars, msg, gluten, salt etc.
  • 4 fillets salmon 4-6 oz each.
  • 1 bunch asparagus
  • 1-2 pounds purple potatoes Can sub mini red potatoes
  • 1T olive oil


  • Pre-heat oven to 425 F.
  • Tear off top half of dill (discarding the thicker stem portion) add to a blender or food processor along with 1c grainy mustard.
  • Blend until dill is chopped. Note: you could optionally chop the dill with a knife and stir into grainy mustard.
  • Spread 1-2T mustard-dill sauce on each salmon fillet and place fillets on a baking sheet.
  • Cut ends off bottom 2-3" of asparagus and discard.
  • Toss both asparagus and potatoes with 1T olive oil and S&P, each. Keep separate.
  • Place potatoes on baking sheet and roast for 30-40 minutes, tossing halfway through.
  • In same oven, bake salmon for 18-22 minutes or until just cooked through and flaky.
  • Place asparagus on baking sheet in a single layer. Roast for 10-12 minutes, tossing halfway through.