Description
Salmon slathered in a flavorful mustard lemon vinaigrette and roasted until perfectly tender. Pair with rice and sautéed veggies to make an easy, light weeknight meal!
Ingredients
- 2 pounds Salmon Filet, Cut Into 4 Equal Portions
- 2 teaspoons Dijon Mustard
- 4 Tablespoons Extra Virgin Olive Oil, Divided
- 1 whole Lemon, Zest And Juice
- 2 cups Chicken Stock
- 1 cup Basmati Rice
- ¼ cups Thinly Sliced Scallions
- 2 bags (12 Oz. Size) Fresh Stir Fry Veggies
- 2 teaspoons Low Sodium Soy Sauce
- ½ teaspoons Sesame Oil
- Kosher Salt And Pepper
Preparation
Preheat oven to 400ºF. Spray a baking sheet with non-stick cooking spray. Set aside.
Season salmon pieces with salt and pepper and place on baking sheet. In a small bowl, whisk mustard, 1 tablespoon olive oil, and lemon juice. Brush mixture evenly over the salmon pieces with a silicone pastry brush. Roast in oven for 20–25 minutes.
For the rice, heat 1 tablespoon olive oil, chicken stock, and 1/2 teaspoon salt in a medium sauce pan over medium high heat. Bring mixture to a boil, add rice, and stir continuously for 1 minute. Turn heat down to low, cover, and simmer rice for 17 minutes until tender and the stock is absorbed. Remove rice from the heat and let sit for 5 minutes. Fluff rice with a fork. Add lemon zest and scallions and fluff rice again.
For the veggies, heat remaining 2 tablespoons oil in a large 12-inch skillet over medium heat. Add veggies and season with salt and pepper. Cook for 6–7 minutes or until desired tenderness. Add soy sauce and sesame oil, stir to combine, and remove from heat.
To serve, pile rice onto a plate, top with veggies and salmon. Sprinkle over more soy sauce and sesame oil, if desired. Enjoy!
