I’m always on the lookout for recipes that are quick, easy, healthy, and tasty! This Honey Mustard Balsamic Roasted Salmon checks all the boxes and is fast enough for a weeknight meal but has just a touch of fancy, which makes it perfect for weekend entertaining as well. It has lots of fresh ingredients and vibrant flavors, so everyone will love it!
The marinade comes together so quickly with no chopping required. Along with the oil (I used avocado oil) and balsamic vinegar, the honey, mustard, shallot, garlic, and tarragon go right into the blender. You can customize it by adding your favorite fresh herbs.
This marinade has it all – tang from the balsamic vinegar, sweetness from the honey, and just a subtle note of licorice from the tarragon. You’ll love it on chicken or steak as well!
The marinade does double duty in this recipe as some of the marinade goes onto the salmon, and the remainder is reserved to dress the couscous and greens.
Place the salmon fillets on the baking sheet, and brush or spoon the marinade on both sides.
Allow the marinade to flavor the salmon for about 15-20 minutes before baking. Be careful not to let it marinate too long, or the acidity of the vinegar will start to break down the fish.
In the meantime, you can prepare the couscous salad. Be sure to toast the couscous in a small amount of oil to bring out the flavor. Add chicken or vegetable broth, bring it to a boil, and then cover and turn the heat down to low. Season with salt and pepper to taste.
Toss the baby greens with the slightly cooled couscous, and add the marinade as a dressing according to your preference. If the oil in the marinade has started to separate, just give it a quick whisk to bring it back together.
Roast the salmon at 400 degrees for about 12-15 minutes. When the flesh becomes opaque and flakes with a fork, it is ready to come out of the oven.
Portion the couscous salad onto each plate, and then top with a fillet of salmon. Garnish with fresh tarragon leaves if desired. To make this recipe your own, you could also roast your favorite vegetables alongside the salmon. Carrots, red peppers, and asparagus would be a great combination.
This recipe also tastes amazing the next day as a cold salad. Just flake the leftover salmon into the couscous salad, and reserve the remaining dressing to add as needed. You can also freeze any extra marinade for another recipe later.
Did you make this recipe?
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This delicious Honey Mustard Balsamic Roasted Salmon is fast enough for a weeknight meal but has just a touch of fancy!
For the Salmon
- 3/4 cup oil
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 1/2 shallot, ends and skin removed
- 1 clove garlic, peeled
- 2 tablespoons fresh tarragon leaves (plus more for garnish if desired)
- 1/2 teaspoon salt
- pinch of freshly ground pepper
- 4 salmon fillets, 4-6 oz
For the Couscous Salad
- 1 tablespoon oil
- 1 1/2 cup Israeli couscous
- 1 3/4 cups chicken or vegetable broth
- Salt and Pepper
- 3 cups spring mix greens
- To make the marinade for the salmon, add oil, vinegar, mustard, honey, shallot, garlic, tarragon, salt and pepper into the pitcher of the blender. Gradually increase speed until the marinade is smooth and emulsified.
- Place the salmon fillets on the baking sheet, lining with foil or parchment paper for easy clean-up. Reserve half of the marinade to use as a dressing for the salad in a separate bowl, and then brush or spoon the marinade generously onto both sides of each fillet.
- Allow the salmon to marinate for 15-20 minutes. In the meantime, make the couscous salad.
- Heat 1 tablespoon oil over medium-high heat in a medium pot. Add couscous and stir to toast, about 4-5 minutes, or until golden. Add broth and bring to a boil. Cover and turn heat down to low. Cook 12 minutes or until liquid is absorbed.
- Season couscous with salt and pepper, stir to fluff, and allow to cool slightly. Mix with baby greens in a large bowl. Toss the remaining marinade (now a dressing!) according to taste – I used about 2-3 tablespoons. Set aside.
- Preheat the oven to 400 degrees.
- Bake the salmon for 12-15 minutes depending on the thickness, or until it just flakes with a fork.
- Place the salad onto the plates, and then top each one with the salmon. Garnish with remaining tarragon leaves if desired.
- Serving Size: 1 Serving
- Calories: 908
- Sugar: 17g
- Sodium: 1065mg
- Fat: 66g
- Saturated Fat: 9.3g
- Unsaturated Fat: 53g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2.1g
- Protein: 42g
- Cholesterol: 109mg
Keywords: honey mustard balsamic, salmon, couscous salad, dinner, healthy recipes