Name: Honey Mustard Glazed Salmon with Marinated Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 10 oz asparagus spears; 1 zucchini, cut into rounds; 2 Tbsp olive oil; 1 Tbsp water; 1 clove garlic, minced; juice of 1/2 lemon; 1/4 tsp himalayan salt; 1/2 tsp oregano; 4 salmon fillets; 1/4 tsp salt; 1/4 C honey mustard; 3/4 tsp Primal Palate breakfast blend, plus extra for sprinkling

Ingredients

For the marinated vegetables:

10 oz asparagus spears
1 zucchini, cut into rounds
2 Tbsp olive oil
1 Tbsp water
1 clove garlic, minced
juice of 1/2 lemon
1/4 tsp himalayan salt
1/2 tsp oregano

For the glazed salmon:

4 salmon fillets
1/4 tsp salt
1/4 C honey mustard
3/4 tsp Primal Palate breakfast blend, plus extra for sprinkling

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Instructions

Preheat oven to 375ºF.
Whisk together olive oil, water, garlic, lemon juice, 1/4 tsp salt, and oregano. Place all your veggies in a gallon ziplock bag or shallow container and pour this marinade over it. Be sure to coat everything really well and set aside to marinate for about 15 minutes.
Line a baking dish with parchment paper and lay each salmon fillet skin side down on the paper. Sprinkle with 1/4 tsp salt.
In a small bowl, stir together the honey mustard and breakfast seasoning blend. Brush this mixture onto the salmon.
Bake for about 14 minutes or until the fish reaches an internal temperature of 145ºF.
If your vegetables are done marinating (15 mins), then start cooking them while the fish bakes. Add them to a skillet over medium heat and allow to cook 2-3 minutes per side. We like them slightly charred but cook them to your preference.
To serve, sprinkle a little extra breakfast blend on the salmon and serve alongside the vegetables.