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Seared Salmon with Maple Mustard Glaze & Root Veggies

Updated: May 6

4 Servings


  • 1 lb. root veggie fries – SPEC Preferred VE #05538

  • 1 tb + 1 tsp canola/olive blend, divided – St. Lucia VE #35229

  • 1 ½ lb. salmon, cut into four 6 oz portions – Fortune VE #68376

  • 2 tb maple syrup – Commodity VE #20987

  • 1 tb grainy mustard – Packer VE #70304

  • 1 tsp dijon mustard – Du Tour VE #82993

  • 2 c. kale & ancient grain – Simplot Good Grains VE #72244

  • Salt & Pepper, tt.


  1. Preheat oven to 450 F. Toss root veggies with 2 tsp oil, salt, and pepper- spread on a parchment lined sheet tray into one layer. Roast, stirring once halfway through, for approx. 30 minutes.

  2. While the veggies are roasting, split the salmon filets in half length-wise. Pat dry with a paper towel, and season lightly with salt and pepper. In a small bowl, whisk the maple, dijon and grainy mustard together- reserve to the side. Heat a wide sauté pan over high heat- add remaining 2 tsp. of oil blend- just enough to coat the bottom. Sear the salmon cut side down- 60-90 seconds each side. Remove the pan from heat- brush the salmon with the maple mustard glaze and season lightly with salt and pepper.

  3. To plate, place 1 split salmon filet (two 3 oz. pieces) on a half cup of good grains and a ¼ of the roasted veggies. Drizzle with a little more maple glaze and crack some black pepper over the top.

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