Looking to add a bit of lush to your lunchtime? This simple honey mustard salmon recipe goes great with a chive yoghurt and a cruncy green salad.

Okay, this. This. is. the. sexiest. salmon. ever! I thought about this recipe quite quickly and I wasn’t really expecting much of it, but there’s something about cooking the salmon in this rich and tasty sauce that just makes it so juicy and succluent. Paired with a crisp and crunchy salad with a hint of smoothness from the avocado, this recipe makes a light and easy lunch. I also added a quick chive yoghurt and chilli oil for a bit of extra yumminess.

Easy baked salmon recipe

This recipe only takes 20 minutes! Once your oven is preheated, all you need to do is mix up the sauce and pour it over the salmon, cover it in foil and bake till cooked! This really is so easy that you can quickly make it on your lunch break.

I hope you enjoy this recipe as much as I did!

Honey mustard salmon recipe with a crunch salad

Servings: 2

Preperation time: 5 mins

Cooking time: 15 mins

Ingredients

• 2 sustainably caught pieces of salmon
• 2 tsp english mustard
• 3 tsp honey
• 2 tsp lemon juice
• 1 tsp garlic granules (or 2 cloves garlic, finely chopped)
• 1 tsp paprika
• Salt and pepper

For the salad

• 1/2 green apple
• 1/2 cucumber, seeds removed
• 1/2 red onion, finely chopped
• 1/2 avocado
• 1 tsp lemon juice
• Salt and pepper
• 1 tsp fresh/dried chilli (optional)

For the chive yoghurt

• 3-4 tbsp natural or greek yoghurt (mayo would also work)
• A handful of finely chopped chives
• 1 tsp lemon juice
• Salt and pepper

1. Preheat the oven to 200 degrees C. Place the salmon in a small baking dish and season with salt and pepper.
2. In a jug, combine the mustard, honey, lemon juice, garlic and paprika. Add seasoning and stir, then gently pour over the salom trying to get each piece coated.
3. Once the oven is at temperature, cover the salmon in foil and bake in the oven for 12-15 minutes until it is cooked. About 2 minutes before the salmon is done, you can take the foil off to caremalise the sauce, but that’s optional.
4. While the salmon is cooking, add finely diced onion to a bowl. Finely slice 1/2 green apple (I used granny smith) and add to the onion. Chop the cucumber (without the seeds) into fine match sticks and then finely slice the avocado. Add everything to the bowl, season with a little lemon juice and leave. Just before you are about to serve, add a little salt to the salad.
5. To make the yoghurt, simply combine all of the ingredients and mix. Season with salt and pepper to taste.
6. When the salmon is ready, plate everything up and serve with a sprinking of chopped chive. You can also add chilli oil, extra lemon, extra honey or even feta cheese depending on your preference!

Tips: if you want to make this a bit of a bigger meal, serve with new potatoes or chips.

Want more salmon recipes? Check out my healthy chopped salmon salad or my creamy and decadent Tuscan salmon!