ONE PAN SALMON AND VEGGIES

The easiest, most flavorful salmon you will ever make with roasted kale and tomatoes, all cooked in a single pan!

One-pan suppers are the best – they’re quick, they’re easy, and you only have a single pan to clean! And when you throw in French’s Yellow Sweet Mustard, dinner is absolute perfection.

French’s Classic Yellow Mustard is crafted with simple, high-quality ingredients, making it America’s best-loved mustard for over a century. And with this sweet mustard variation, French’s Yellow Mustard has been transformed with a dash of brown sugar, adding an irresistible sweetness to all of that tangy goodness.

With this sweet mustard glaze, you’ll want to skip over the salmon and guzzle this down. It’s just that good.

But since we need all of those omega-3s, let’s slather some of that goodness on a few salmon filets, all sitting on a bed of fresh kale leaves and cherry tomatoes. Yes, you get an entire meal on this pan here – entree and veggies included.

Then you can pop that right into the oven, letting your veggies get beautifully roasted while your salmon bubbles up in all of that mustard glory.

If you have any extra glaze left, I highly recommend saving that for serving time. After all, you know that you can never have “too much” of a sweet mustard glaze. And if you want some spiciness,¬†French’s Spicy Yellow Mustard¬†would be a great substitute for a kick of heat in that epic glaze!

INGREDIENTS

  • 4 cups chopped kale leaves, ribs, and thick stems removed
  • 2 cups cherry tomatoes
  • Two tablespoons of olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • Four 5-ounce salmon fillets
  • Two tablespoons chopped fresh parsley leaves

FOR THE SWEET MUSTARD GLAZE

  • Three tablespoons French’s Sweet Yellow Mustard*
  • One tablespoon whole-grain mustard
  • One tablespoon honey
  • One tablespoon of reduced-sodium soy sauce
  • One teaspoon of hot sauce, optional

INSTRUCTIONS

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a small bowl, whisk together mustard, honey, soy sauce, and hot sauce; set aside.
  • Place kale and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Top with salmon in a single layer and brush each salmon filet with mustard glaze.
  • Place into oven and cook until the fish flakes easily with a fork, brushing 2-3 times with mustard mixture, about 16-18 minutes. *
  • Serve immediately, garnished with parsley if desired.

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