Mustard-Rosemary Salmon with Leeks & Fennel | Elegant & Healthy Recipe - TastyFlow

Serves

Cook Time

10 min

Total Time

30 min

Main Course

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American 🇺🇸

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Enjoy this flavorful Salmon in a Mustard-Rosemary Glaze, a perfect blend of savory mustard, honey, and fresh herbs. Paired with leeks and fennel, this dish brings out the natural flavors of the salmon with a light, elegant glaze. Join Chef Healthy Henry in creating this easy yet gourmet meal that‚‘s ideal for any night of the week! I used both my Our Place Wonder oven and Titanium Always Pan Pro. Affiliate link in bio.

Ingredients

Salmon & Glaze 4 skinless salmon fillets (4 oz each)
1 tbsp olive oil
1 tbsp whole-grain mustard
1 tbsp honey
1 tbsp chopped fresh rosemary
1/2 tsp toasted fennel seeds
Salt and black pepper, to taste
Vegetables & Edamame
1 large leek, sliced (white and light green parts only)
1 small fennel bulb, thinly sliced
1 tbsp unsalted butter
1 tbsp white wine or lemon juice
2 cups shelled edamame (thawed if frozen)
2 tbsp chopped parsley, for garnish

Directions

Preheat Oven Preheat oven to 400°F (200°C).
Position a rack in the center. Make the
Mustard Glaze In a small bowl, combine mustard, honey, rosemary, fennel seeds, and a pinch each of salt and pepper. Stir until smooth; set aside.
Prepare Vegetables Clean leek thoroughly to remove grit; slice into thin half-moons.
Trim fennel bulb, remove any tough outer layers, and slice thinly.
Reserve fronds for garnish if desired. Sauté Leeks & Fennel Heat butter and olive oil together in a large oven-safe skillet over medium heat.
Add leeks and fennel; cook, stirring occasionally, for about 5 minutes until softened. 
Pour in white wine (or lemon juice), scraping up any browned bits. Let reduce for 1 minute.
Add Edamame Stir in edamame and season with a pinch of salt and pepper. Cook for 2 minutes to warm through.
Spread the mixture evenly in the skillet.
Add Salmon Pat salmon fillets dry and place them on top of the vegetable-edamame mixture.
Spread the mustard glaze evenly over each fillet.
Bake Transfer skillet to the oven and bake 12–14 minutes, or until salmon flakes easily with a fork and reaches 125–130°F for medium-rare (cook longer if desired).
Garnish & Serve Sprinkle with parsley (and reserved fennel fronds, if using).
Serve salmon over the vegetable-edamame mix, spooning any pan juices on top.