Serves 4
Notes
Salmon is a good fish for roasting, because it’s firm and fatty and will hold its shape well. If you like your salmon on the rare side, cut the final roasting time back by a few minutes. This recipe will also work well with firm white fish.
Active Time: 10 minutes
Total Time: 45 minutes
Ingredients
- 1/2 cup cider vinegar
- 1/4 cup grainy mustard
- 1/4 cup extra-virgin olive oil, plus more for the baking sheet
- 1 tablespoon honey
- 2 teaspoons chopped fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1 small savoy cabbage, quartered and cored
- 2 large carrots, cut into 2-inch sticks
- Four 6-to-8-ounce salmon fillets
Directions
Preheat the oven to 425 degrees. Whisk together the cider vinegar, mustard, olive oil, honey, and thyme in a spouted measuring cup. Season with 1 teaspoon salt and several grinds of black pepper.
Brush a large, rimmed baking sheet with olive oil. Spread the cabbage and carrots on the baking sheet. Brush them all over with about a third of the sauce. Roast until the vegetables are browned and almond tender, about 20 minutes, turning and brushing again with another third of the sauce halfway through.
Push the vegetables to one side of the baking sheet to make room for the salmon. Season the salmon lightly with salt and pepper. Brush the salmon with the remaining sauce, and add it to the baking sheet. Roast until the vegetables are tender and the salmon is cooked through, 15 to 18 minutes, and serve.
