This simple salmon recipe is sweet and tangy and a complete meal with easy roasted potatoes –  with very little prep and everything cooked in the oven this is a great weekday recipe when things get busy. Fresh thyme is a great herb to use all fall and winter – a single package should last several weeks in refrigerator drawer.

Times

Prep time: 8
Cook time: 30
Ready time: 38 min

Servings

2

Ingredients

1 pound small red potatoes, halved
3 sprigs fresh thyme or 1 teaspoon dried thyme
3 tablespoons olive oil, divided
½ teaspoon kosher salt
¼ cup honey
2 tablespoons dijon mustard
2 cloves garlic, chopped
1 lemon, zested and juiced
¾ pound salmon, cut into 2 filets

Directions

Preheat oven to 400°  F.

In a large bowl, toss potatoes, thyme, 1 tablespoon olive oil and salt.  Arrange on a sheet pan in a single layer. Roast in the oven for 30 minutes.

While potatoes are roasting, combine remaining 2 tablespoons olive oil with honey, mustard, garlic and lemon in a small bowl.

Lay salmon filets on a greased sheet pan and cover with honey mustard sauce. Bake for 15 to18 minutes, or until just opaque in the center.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.