Updated: Jun 30
1 whole salmon fillet
3 medium potaoes, carrots or sweet p sliced
2 medium zucchini, thinly sliced
1 medium onion, thinly sliced
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup coconut sugar, dark brown sugar or honey
1½ teaspoons stone-ground mustard
1. Preheat the oven to 220°C. Line a rimmed baking sheet with parchment paper or foil.
2. Place the salmon, skin side down, on the prepared baking sheet. Arrange the vegetables alongside the salmon around the edges of the baking sheet. Drizzle the vegetables with the olive oil. Sprinkle the salmon and vegetables with the salt and pepper. Cover the fish and vegetables with another piece of parchment paper or foil. Bake for 10 minutes.
3. Meanwhile, in a small bowl, combine the coconut sugar, brown sugar or honey and mustard.
4. Remove the salmon and vegetables from the oven and remove the top piece of parchment paper or foil. Spread the brown sugar mixture over the salmon and return the pan to the oven. Bake until the salmon is firm to the touch for about 15 minutes.