Stacked Salmon

Time & Yield

Yield: 6-8 Servings
Time: 1 Hour

Ingredients

• ¼ cup whole grain mustard

• 1 ½ teaspoons brown sugar

• 1 (2 lb.) whole side of salmon , skin-on

• 2 ½ tablespoons extra virgin olive oil

• 1 lemon, thinly sliced

• 4 radishes, thinly sliced

• 4 small purple potatoes, thinly sliced

• 1 carrot, peeled and thinly sliced

• ½ leek, thinly sliced

• ½ fennel bulb, thinly sliced

• 10 cherry tomatoes, halved

• sprigs of dill

• sprigs of thyme

• salt and pepper to taste

Recipe

1. Preheat oven to 375˚F

2. Place mustard (1/4 cup) and sugar (1 1/2 tsp) into a small bowl and stir together

3. Lay salmon onto a parchment lined baking sheet, pat dry, and season with salt and pepper. Brush an even layer of the mustard mixture over the whole salmon and set aside

4. Place all remaining ingredients into a large mixing bowl and season with salt and pepper. Toss together until all the vegetables are well coated in the olive oil

5. Place the vegetables and herbs across the entire side of salmon, distributing randomly and evenly until the entire salmon is covered and all the vegetables and herbs have been used

6. Roast for 24 to 28 minutes or until vegetables are tender and salmon has just cooked through

7. Slice into individual portions and serve

Source: Spoon Fork Bacon