1 (serving size = 200 g)
- 200 g Atlantic salmon fillet, at least 1 1/2 inches thick*
- 15 g Dijon mustard
- 7 g light mayonnaise
- 1 tbsp chopped fresh sage
- Salt & pepper
This easy, no-fuss mustard and sage roasted salmon comes together in less than 15 minutes. The key to keeping the fish from drying out is to roast it at a high temperature and take it out of the oven early, giving it time to rest and come to its final temperature.
Note that wild salmon has lower fat content than farmed salmon, and therefore is more likely to dry out. This recipe calls for sustainably sourced, farmed Atlantic salmon, which is what’s most commonly found in grocery stores. If you’ve got some wild salmon on hand, simply cut the cook time by a minute or two (and adjust your macros!).
- Preheat the oven to 425 F and line a baking pan with parchment paper or foil. Place the salmon on the pan and sprinkle it with a little salt and pepper.
- In a small bowl, stir together the Dijon mustard, light mayonnaise, and fresh sage. Spread the sauce over the top of the salmon in an even layer.
- Bake the salmon for 8–12 minutes, depending on how well done you like your salmon (8 minutes will give you a rare salmon fillet, while 12 should be just cooked through). Remove the salmon from the oven and let it rest for 5 minutes before serving.
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