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.
- (3) 3oz salmon filets, skinless
- 1 tablespoon country dijon mustard
- 1 teaspoon honey
- 2 medium turnips, peeled, Blade D
- 1 tablespoon extra virgin olive oil
- 5oz baby portobello mushrooms (or cremini), sliced
- salt and pepper
- 1 garlic clove, minced
- 1 tablespoon minced shallots
- 2 sprigs of fresh thyme
- ½ cup vegetable broth (or chicken, if not vegetarian)
- ¼ cup grated parmesan cheese
- 1.5 tablespoons freshly chopped parsley, to garnish
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. While the oven preheats, peel and spiralize the turnips. Place the turnip noodles (in batches) into a food processor and pulse until rice-like. Don’t process too much or else the bits will be too small. Once done, set aside the rice into a bowl.
- Once oven preheats, place the salmon filets down on the parchment paper. Mix the dijon mustard and honey in a small bowl and then spread on top of each salmon filet. Bake the salmon for 12-15 minutes or until cooked to your preference (12 for medium, 15 for well done.)
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the mushrooms, garlic and shallots. Season with salt and pepper and let the mushrooms cook for 2-3 minutes or until slightly wilted and then add in the turnip rice, thyme, season with salt and pepper and stir to combine. Cook for 5 minutes or until turnip softens, stirring frequently.
- Add in ½ cup of vegetable broth and let reduce, stirring frequently and let cook for another 5-7 minutes. If the turnip rice is still crunchy after that and needs to cook more, keep cooking. If it’s cooked enough, add in the Parmesan cheese and half of the parsley, stir to combine and let cook for 30 seconds or until cheese melts fully into the turnip rice.
- Divide into bowls and garnish with remaining parsley.