Roasted Salmon Fillets with Lingonberry Glaze

Tart lingonberry jam and raspberry vinaigrette create a thick glaze that really knocks these mustard-coated salmon fillets right out of the park.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 462 Calories

Ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons salted butter, melted
• salt and ground pepper to taste
• 2 tablespoons salted butter
• 2 (6 ounce) salmon fillets
• 2 stalks green onions, finely chopped
• 2 tablespoons lingonberry jam
• 2 tablespoons raspberry vinaigrette

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.

Step 3

Mix melted butter and Dijon in a small bowl until well blended.

Step 4

Place salmon fillets on a baking sheet and brush the tops and sides with Dijon mixture. Sprinkle with salt and pepper.

Step 5

While the salmon is baking, melt butter for glaze in a skillet over medium heat. Add green onions and saute until lightly browned, about 5 minutes. Add jam and vinaigrette, then season with salt and pepper. Cook and stir until thickened, about 3 minutes.

Step 6

Plate the salmon and divide the glaze between the two fillets.