Full of omega-3 goodness for healthy metabolism and brain function, this honey mustard salmon with crunchy asparagus and baked baby tomatoes is a simple lunch or light evening meal is perfect for anyone wanting to eat clean, feeling nicely satisfied without the bloat!
Serves: 1 to 2
Preparation: 20 minutes
Cook Time: 10 minutes
- 1-2 salmon fillet(s)
- ½ teaspoon of wholegrain mustard
- 1 teaspoon of Dijon mustard
- 1 teaspoon olive oil
- 2 teaspoons raw honey
- 8 asparagus spears (per person)
- 5 cherry or baby tomatoes per person (sliced in half)
- 1-2 handfuls (per person) baby spinach, rocket, lambs lettuce or any green leaves to serve.
Seasoning and Garnish
- Olive oil, Himalayan salt and black pepper for seasoning
- 1/2 of whole lemon + one thin slice for garnish
Prepare the honey mustard marinade
- Tip: The longer the better for most marinades, so if you have longer, marinade for up to 12 hours. Make sure if you are marinating for more than 20mins to store the fish in the fridge, then twenty minutes before steaming set the salmon on the bench top to bring closer to room temperature.
- In a glass jar or jug combine honey, mustards and olive oil, add a pinch of salt and pepper. Mix thoroughly to make a well blended marinade.
- Place the salmon fillet(s) into a sealable container, spoon the marinade on top of the salmon and using your clean hands, roll the raw salmon fillets in the marinade to cover thoroughly then seal with the containers lid and set aside to sit for at least 20mins.
Pre-heat oven to 200 C (fan bake) / gas 3-4 and start to bring the water for steaming the asparagus to the boil on the stove top.
Wrap the salmon fillet(s) in foil and place them on a baking tray at the same time lay the cherry tomato halves (insides facing up) on a non stick baking tray, which can be the same tray as the salmon parcels if you have limited trays and oven space) –
Season the tomatoes with salt and pepper and a small drizzle of olive oil (optional)
Bake both tomatoes and salmon for 10-12 minutes or until salmon is cooked to your liking.
5 minutes before the Salmon and tomatoes will be ready, steam the asparagus spears for 5 minutes so they are cooked but lightly crunchy.
Serve the salmon on top of the green leaves, next to the asparagus and scatter the roasted baked tomato halves around the plate. Further season with salt and pepper to taste.
The Philosophy behind my Nutritional Approach and Recipes: All recipes come from my delicious detox (cleansing) philosophy. Daily cleansing dishes that are not only nutritious but most importantly delicious as well. I have created these recipes over the years using the naturally ‘good for you’ foods that I LOVE to eat on a daily basis and have been approved for convenience and taste countless times by my clients who continue to eat this way on a daily basis to look and feel healthy!
The ingredients are naturally jam-packed with goodness including antioxidants for immune health and anti-aging, vitamins and minerals for balanced metabolism, proteins for blood sugar balance and fat burning and fibre for overall digestive and heart health.
Each recipe is naturally free from wheat, gluten, refined sugars and heavily processed ingredients.