Six 6-8 ounce salmon fillets
2 garlic cloves
¾ teaspoon finely chopped fresh rosemary leaves
¾ teaspoon finely chopped fresh thyme leaves
1 Tbsp dry white wine
1 Tbsp extra-virgin olive oil
2 Tbsp Dijon mustard
2 Tbsp whole-grain mustard
Non-stick olive oil cooking spray
Salt and freshly ground black pepper
6 lemon wedges
1. In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 Tbsp of whole-grain mustard. Process until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 Tbsp of whole-grain mustard to the sauce and stir to combine. Set aside.
2. Preheat the broiler. Line a heavy rimmed baking sheet with parchment paper. Arrange the salmon fillets on the baking sheet , skin side down, and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over and continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
3. Transfer the fillets to plates and serve with lemon wedges.
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