We’re diving into fall recipes and starting with a beautiful array of some of our favourite mixed roasted vegetables served along side some fresh salmon fillets. The star of this dish is by far the warm mustard sauce that adds all the extra cozy, comforting and warm flavours. Its beautiful velvety deep colour adds a nice richness to the salmon and vegetables for added colour and flavour to this dish.
This is an easy sheet pan dinner that you can enjoy any night of the week. Everything apart from the sauce is made all in one pan and can double as a meal prep option that’s healthy as well.
As we get more into fall and winter, we can’t help but find comfort in warm meals like this one. By simply changing out our vegetables for ones that align better with this season, adding some pecans, and incorporating deeper flavoured herbs like thyme we are able to dress this salmon as a fall dish. A lot of the flavour comes from the sauce. Our go-to to transform any dish is by serving it with a freshly made sauce. That’s where you can pack all the flavours and infuse the “warm and comforting” taste we’re referring to.
ITS ALL IN THE SAUCE…
It really is a heavenly sauce that provides fantastic flavour to the dish. We recommend using a good quality mustard rather than traditional dijon, french mustard or yellow mustard. We used Kozlik’s sweet & smokey mustard which makes this sauce stand out even more and the flavour is really noticeable.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast
Baked salmon fillets and roasted seasonal vegetables served with a delicious homemade warm mustard and white wine sauce
Course: Weeknight Dinners
Author: the communal feast
salt and pepper
your choice of vegetables for servingpictured: acorn squash, brussel sprouts, red onion, shishito peppers
warm mustard sauce:
1/4cupquality smokey mustard
1TBSall purpose flour
1cube vegetable bouillon
4sprigs fresh thymeremoved from stem
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside.
Add vegetables to the baking sheet and lightly season with olive oil and salt and pepper. Cook for 20 minutes. Adjust cooking time depending on choice of vegetables. i.e. If cooking with squash or sweet potatoes allow them to cook in the oven prior to mixing with lower cooking time vegetables such as brussel sprouts, onions and peppers.
While the vegetables cook, prepare the salmon fillets by cutting them in sizes to your licking and pat them dry. Season with some olive oil and salt and pepper. Once the vegetables have cooked add any other vegetables + salmon fillets to the baking tray. Cook for 15-20 minutes until the salmon turns a soft pink and is flaky.
To make the sauce: in a medium saucepan melt butter. Once butter is melted add the flour and whisk 2-3 minutes to form a roux. Add the mustard and maple syrup to the pan and continue to whisk until it begins to resemble a sauce about 2 minutes. Add the vegetable bouillon and stir until softened. Add the apple cider and white wine to the pan. Bring to a slow boil and reduce to simmer. Add the thyme and let simmer for 5-8 minutes. If the sauce is too thick add more wine or dilute with a bit of water.
To serve: plate the roasted vegetables as the base layer on a plate, place salmon fillet overtop and garnish with pecans and serve with sauce drizzled overtop.