Salmon with Mustard Glaze and Arugula

While it may seem as if I live on kale and vegan baked goods, I actually prepare lots of “normal” dishes that don’t make it to the pages of AGGE (bad acronym, my apologies). For the next few weeks, I will feature lunches and dinners that add a little weekend flavor to your workweek.

Tonight,  I decided to mix up the usual veggie routine. As you may have guessed, I stick to a vegetarian diet, with the occasional piece of fish or  – gasp! – stray piece of prosciutto. Salmon is a perennial favorite of mine: it’s quick to prepare, healthy and quite affordable. Afterall, a girl can’t live on veggies alone…

Ingredients (serves 1)

6 oz. salmon fillet , defrosted if frozen

1 T. grainy mustard (honey mustard would also work here)

2-3 cups arugula (aka rocket lettuce or rucola)

Olive oil, salt and pepper

Optional: Sliced red pepper, tomatoes, onions – whatever you have on hand


Preheat oven to 450 degrees. Line a baking sheet with foil. Place salmon on foil and spread with mustard. Bake on oven for 15 minutes, or until fish flakes with a fork.

Meanwhile, arrange arugula and any additional veggies on plate. Dress with a bit of olive oil, salt and pepper to taste. Transfer salmon to plate.


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