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Brueck's One Pan Salmon and Veggies

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The easiest, most flavorful salmon you will ever make with roasted kale and tomatoes, all cooked in a single pan!
Yield: 4 servings 
Prep: 15minutes
Cook: 20minutes
Total: 35minutes

Ingredients
  • 4 cups chopped kale leaves, ribs and thick stems removed
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 5-ounce salmon fillets
  • 2 tablespoons chopped fresh parsley leaves

For the sweet mustard glaze
  • 3 tablespoons French's Sweet Yellow Mustard*
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon hot sauce, optional

Instructions
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together mustards, honey, soy sauce and hot sauce; set aside.
  3. Place kale and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with salmon in a single layer and brush each salmon filet with mustard glaze.
  4. Place into oven and cook until the fish flakes easily with a fork, brushing 2-3 times with mustard mixture, about 16-18 minutes.*
  5. Serve immediately, garnished with parsley, if desired.

Notes
  • * For added heat, French's Spicy Yellow Mustard can be substituted.
  • *Cooking time will vary depending on the size and thickness of the salmon filets.

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