Honey Mustard Glazed Salmon with Zucchini Salad

Serves: 6 | Prep: 15 mins | Cook: 20 mins


  • 1kg Fresh Huon Salmon Fillet (Premium Grade)
  • ¼ cup wholegrain mustard
  • 1 tsp dijon mustard
  • 11/2  tbsp honey
  • 3 garlic cloves, minced
  • 2 tbsp white wine vinegar
  • ½ tsp salt
  • ½ tsp freshly cracked pepper
  • 1 tsp ground smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander 
  • ¼ bunch parsley, finely chopped

Zucchini Salad:

  • ¼ cup pine nuts
  • 1 zucchini, sliced into thin circles
  • 1 punnet cherry tomatoes, halved
  • 1 avocado, diced
  • 2 shallots, chopped
  • 100g pea shoots, chopped
  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 1 lemon, juiced
  • 1 tbsp white wine vinegar


  1. Heat oven to 200° C. Line a baking tray with aluminium foil.
  2. In a small bowl, whisk the wholegrain mustard, dijon mustard, honey, garlic, salt, pepper, paprika, cumin, coriander. Taste and adjust accordingly.
  3. Place the salmon skin-side down on the foil. We recommend patting salmon dry with paper towels. Top with the honey mustard sauce and spread it out to cover the whole fillet.
  4. Transfer salmon to oven and cook for 15 minutes.
  5. Meanwhile, heat a frypan over low heat and roast the pine nuts for 3-4 minutes.
  6. To make the salad combine the zucchini, tomatoes, pea shoots, avocado and shallots in a large bowl. Top with roasted pine nuts.
  7. To make the dressing, in a small bowl, whisk the olive oil, lemon juice, white wine vinegar, honey, salt and pepper. Taste and adjust. Drizzle sauce over the salad.
  8. Serve salad on top of salmon fillet or on the side. Enjoy!




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