One of the first recipes I made in my “adult life” was my mom’s dijon salmon. It’s literally the easiest thing in the world to do. It’s only two ingredients and three steps.
1. Spread dijon mustard on top of salmon,
2. Put salmon on a baking tray, and
3. Roast at 425 for 12-15 minutes.
Seriously. That’s it. Howeeeevvvver, it’s sounds super fancy. “Oh hey, want to come over and try some of my dijon roasted salmon?”
Sometimes I laugh at the titles of recipes, because it’s just a title. For instance, I could’ve named this “Risotto with Salmon.” But instead, I took it up a notch.
My mom’s salmon is good – and it’s great that it’s so easy! I use it with everything – salmon with potatoes, salmon with broccoli, salmon with brown rice. Salmon + dijon goes with everything.
I’m loving today’s recipe, because a) it tastes just like risotto and b) it’s filling. You won’t be rummaging through that pantry 20 minutes later for a snack after this meal.
Also, turnips are typically bitter and soapy (or is that just me?!) but with the flavors from the well-cooked mushrooms and the parmesan cheese, that unfriendly flavor is masked and all you taste is mushroom and parmesan, which, is the best combination ever.
This risotto saves well in the fridge also, so if you are only making this for one, only use 1 serving of salmon and continue with the whole recipe, so you’ll have dinner with the salmon and then leftovers with the extra risotto.
Tomorrow, I’m bringing you another What I Ate video and I’ll be posting it tonight, so if you want to get an advanced sneak peek, subscribe to our YouTube channel!
If not, well then, that’s okay too! See you tomorrow… :)
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 5 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.