Created by Amber Sullivan | Serves 2-3
ingredients
Baked salmon:
- 1 salmon
- 1 lemon, sliced into rounds and juice from half a lemon
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 2 tablespoons avocado or olive oil
- 1 teaspoon honey
- 1/2 teaspoon soy sauce
- 1/4 teaspoon chili flake
- 3 sprigs of fresh dill (or 1/2 teaspoon dried dill)
Roasted sweet potato and red onion:
- 1 tablespoon avocado or olive oil
- 2 sweet potatoes, cut into wedges
- 1 red onion, cut into wedges
- 1 teaspoon kosher salt
- 1/4 teaspoon cracked pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Lemon honey mustard:
- 1/4 cup fresh lemon juice from 1 large lemon
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons honey
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
Miscellaneous:
- 1 cup farro or brown rice, cooked according to instructions on package (optional)
- 4 cups mixed leafy greens (i.e., butter lettuce, little gem, arugula, etc.)
- Fresh herbs like dill or cilantro
Directions
- Preheat oven to 375 F. In a bowl, add sweet potato wedges and red onion wedges, drizzle with oil and spices and toss to combine.
- Lightly spray sheet pan with nonstick spray. Spread bowl contents onto pan. Sprinkle a bit of salt and place into preheated oven.
- On another sheet pan, layer 2 pieces of foil (large enough to wrap around your salmon) with one horizontal and one vertical. Spray lightly with nonstick spray and place salmon on top.
- In a jar, add all of baked salmon ingredients except for lemon rounds. Shake vigorously until combined. Drizzle mixture over salmon.
- Place lemon rounds on top and in between salmon pieces (if cut into filets). Wrap foil around salmon and place in oven.
- Bake salmon for 18–25 minutes, depending on thickness, until cooked through. Internal temperature should be 140 F.
- Uncover carefully and place oven on broil. Let salmon and vegetables broil for 3–5 minutes until slightly golden on top. Then, take out of oven to cool.
- In same jar used for the salmon marinade, add honey mustard ingredients. Shake vigorously until combined. Taste and season with additional salt and pepper if desired.
- In a large bowl, mix leafy greens, cooked farro or brown rice, roasted sweet potato and red onion wedges, fresh herbs and a few spoonfuls of honey mustard to taste. Mix until combined and coated.
- Add a pinch of salt, separate into bowls and place salmon on top. Squeeze some fresh lemon, drizzle a bit of oil and enjoy!
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
