Day 31: Mustard Vinaigrette Salmon

I've been feeling pretty fluffy this week with everything I've been consuming.. esp half of the loaf of zucchini bread from last night- for the record, I have no regrets- it was delicious. But tonight, I wanted something nice and light to balance me out. Plus, today is Wednesday which means no meat, so I went to my go to no meat meal, Salmon.

I've been searching for a quick, flavorful, and low calorie Salmon recipe that's acidic, light, but bold in flavor. I think I finally found it in Amanda Freitag's cooking book, The Chef Next Door. This cookbook is really great and there's a little bit of everything in there- I love it. My husband and I were blown away by how scrumptious tonight's dinner was! The Salmon was flaky and tender just bursting with flavor. The vinaigrette ended up turning silky when it was cooked and it was just divine.

*Ingredients

1/4 cup Dijon Mustard

1/2 cup olive oil

2 tsp ground mustard

1/4 tsp salt

1/2 cup fresh lemon juice (took me two lemons)

1 tsp light brown sugar

2 tsp Salmon seasoning (random purchase at T.J. Maxx)

1 tsp onion powder

1 tsp garlic powder

pinch freshly grated pepper

2-4 pieces of Salmon (I had one 4 oz and one 8 oz piece. There was leftover vinaigrette so you could definitely add 1-2 more pieces)

*Directions

In a medium bowl whisk together all ingredients, ensuring the vinaigrette is well combined. Taste and season accordingly to your liking. Get a freezer bag, place salmon in bag, and add 1 cup of mustard vinaigrette. Let marinade in fridge for 30 min to an hour. When ready to cook, preheat oven to 425. Line baking dish with aluminum foil and pour bag of vinaigrette and salmon onto lined baking dish. Bake for 20-25 minutes until fully cooked. Plate and serve! 

Enjoy!