Hello Monday!  What was on the menu for this evening?  Tonight CBH and I made baked salmon with honey mustard and chopped pecans.  I love recipes that I know I can turn to with short prep and cook time that taste delicious.  During a busy work week, I usually vere towards recipes that I already have most of the ingredients for in my kitchen, therefore can do a quick, light grocery shop.   The great part about this recipe is that you only use a little bit of each ingredient and the pecans and honey mustard stay fresh for a while.  This lets you purchase those ingredients once, but allows you to use them over and over again.

This is an incredibly simple recipe that I know I can turn to if I’m trying to be careful with the amount of groceries I am buying.  The only ingredients I had to purchase for tonight’s dinner were fresh salmon (1 lb. total… rule of thumb is 1/2 lb. per person) and fresh asparagus.  I also knew my audience would approve of the meal.

Directions:

Preheat your oven to 400*F.  Soak the salmon in ice water with freshly squeeze lemon juice for a few minutes.  Blot the salmon with paper towel until very dry.  Place salmon filets on non-stick baking sheer.  Sprinkle with kosher salt and pepper.  Smear honey mustard directly on top of salmon.  Sprinkle with chopped pecans.  (Lightly pat pecans so they adhere to the honey mustard.)  Bake for 15-17 minutes until center of salmon is completely cooked through and hot.  Remove from oven and serve with vegetable of choice.  Enjoy!

xo.jlw

{love lemon}

{well seasoned}

{honey mustard. coarsely chopped pecans}

{dinner}