Hi Guys! I’ve been so into spring lately. I’m loving all the gorgeous blooms popping up around my neighborhood, the great weather we’ve been having and most of all, the crazy amount of gorgeous produce showing up at farmer’s markets! The boyfriend and I have started a little intense patio garden and we’re totally obsessed. We’re first time gardeners and who knew it could be so much fun?! He’s built a couple of wooden troughs and we’re having a field day growing things like blueberries, kieffer limes, tarragon, purple basil, chocolate mint, baby mesclun, cherry tomatoes, and the list goes on! The most exciting thing about it?…physically seeing the germination occur! It’s so neat! It’s like watching little babies grow…little green babies. No black thumbs for us this year…hopefully.
Since we’re totally feeling the spring/summer vibe we’re spending the next couple of months loading everything we possibly can with fresh and delicious market produce and we’re starting with this stacked side of salmon dish! Pretty, right?! I really wanted to make a dish that celebrates the beautiful bounty of the season and that was both visually stunning as well as delicious. This dish is perfect for light dinner parties and it’s so easy to throw together. You can just pair it with a simple side salad, a fresh baguette, a great bottle of wine and dinner is served.
There are just a few things to note with this recipe: The brown sugar and mustard rub work as sort of an adhesive for the veggies you put on top, so feel free to be liberal with brushing the mixture onto the salmon. I know veggies normally go beneath the protein in roasted dishes, to pick up the flavor of the meat juices, but today we’re infusing our salmon with the juices from the roasted vegetables (that practically melt into the fish)…so good! Also, sometimes I find that when the veggies are on the bottom they become a little on the mushy side and depending on the protein, they’re also swimming in grease and fat. In this dish, the vegetables turn tender in the middle, but become slightly caramelized and crisp on top. The key is to make sure your vegetables are sliced very thin. It’s especially important to slice things like carrots and potatoes super thin to make sure the vegetables cook evenly with the salmon. The last thing anyone wants is to bite into a crunchy piece of half cooked potato. No thank you. Another small tip is to make sure your vegetables and herbs are fully coated in olive oil before stacking them onto your salmon, otherwise they’ll dry up and not roast evenly when you stick them in the oven.
You can go nuts and pile on as much or as little veg. you want and whichever kind you want. I tried sticking with things I picked up from the farmers market, mostly to save myself from an extra trip to the grocery store, and I used a little thyme from my garden! (oh and just a little FYI…if you grow herbs yourself, they will most likely bud and bloom…so pretty!) If you’re in a pinch and need a last minute meal that will impress guests, here you go. It’s so simple and delicious. Enjoy! xx, Jenny
Here are some yummy recipes to serve with this delicious salmon recipe:
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Stacked Side of Salmon
- ¼ cup whole grain mustard
- 1 ½ teaspoons light brown sugar
- 1 (~2 lb.) whole side of salmon , skin-on
- 2 ½ tablespoons extra virgin olive oil
- 1 lemon, thinly sliced
- 4 radishes, thinly sliced
- 4 small purple potatoes, very thinly sliced
- 1 carrot, peeled and thinly sliced
- ½ leek, thinly sliced
- ½ fennel bulb, thinly sliced
- 10 cherry tomatoes, halved
- sprigs of dill
- sprigs of thyme
- salt and pepper to taste
- Preheat oven to 375˚F.
- Place mustard and sugar into a small bowl and stir together.
- Lay salmon onto a parchment lined baking sheet and season with salt and pepper. Brush an even layer of the mustard mixture over the whole side and set aside.
- Place all remaining ingredients into a large mixing bowl and season with salt and pepper. Toss together until all the vegetables are well coated.
- Place individual pieces of produce over the entire side of salmon, distributing produce randomly and evenly until the entire side of covered and all the vegetables and herbs have been used.
- Lightly season with salt and pepper and roast for 24 to 28 minutes or until vegetables are tender and salmon has just cooked through.
- Slice into individual portions and serve.
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Tiffany @ Triple Crème Decadence
This is stunning. I like the idea of a brown sugar rub, I must try this!
Darn auto correct, I mean delish not relish.
Looks relish, but I have a husband wo thinks that tomatoes and fish do not go together, silly man. I will defiantly try this and cook a piece without for him.
Drop dead yum! This looks so good! And that entire fillet looks absolutely divine too! I’m doing this for lunch!
We just had this at our book club last night and it was SOOOOO delicious! This will become a staple in my house!
Yay! So glad you enjoyed it!! :)
I am certainly going to make this. I have been looking for new things to do with salmon. I love your blog. Thanks so much.
Such an easy (and gorgeous) twist on a side of salmon. You guys rocked it like always!
This looks amazing! Can’t wait to make it for dinner tomorrow. One question: do you cover the top or make a pouch of some sort so the veggies don’t dry out?
Nope, no pouch! As long as the veggies are very thinly sliced and tossed in enough oil to fully coat! Hope you enjoy! xx
Good lord that salmon is GORGEOUS.
The colors are superb. Hooray for spring & summer cooking!
Made this for dinner last night, grilled it on a plank. Subbed steelhead trout because it called to me from the fish counter. Very beautiful, and very delicious. Thank you for the great recipes! I LOVE your blog.
Tobi @ brag&butter
Wow, this looks just spectacular! The colors, the textures – a joy to look at and – I bet – a joy to eat. Thanks!
Allie | Baking a Moment
This is so beautiful and different! I’m loving all the gorgeous colors. Pinning!
I can’t quite work out the bit about “toss the veg in salt and pepper until well coated” Or do you mean there is some of the Mustard mixture left over and is put in with the veg??
Yours Sue Spain
Hi Sue! The veggies and herbs are tossed together with a little oil salt and pepper so they don’t dry up and burn in the oven.
Katie @ The Surly Housewife
So pretty!! And gardening to totally addictive. Enjoy!!
That is the prettiest salmon I’ve ever seen!
This looks amazing. Pinned and totally on my to-do list for Sunday after the farmer’s market!
Norma | Allspice and Nutmeg
Wow, this is beautiful! I love the idea of the veggies being soft in the middle and caramelized on top. Pinning!
Sammi @Sammi Sunshine
I love the idea of the mustard and brown sugar coating. It sounds divine! The pictures look equally as divine!
Peace & Sunshine,
Sammi at Sammi Sunshine- A Food Blog
Bridget @ Champagne Frosting
Wow!! It simultaneously looks delicious and like a work of art! I love the roasted veggies on top, so making it this weekend!
Oooh, I’m definitely making this. Love how fancy it looks while being very simple to prepare!
Averie @ Averie Cooks
So beautiful & colorful! Pinned