Smoky Mustard-Maple Salmon

It doesn’t get much easier -- or more delicious -- than this ultra-fast salmon. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. When you buy your salmon, ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed.

Makes

4 Servings

Ingredients

• 3 tablespoons whole-grain or Dijon mustard
• 1 tablespoon pure maple syrup
• 1/4 teaspoon smoked paprika or ground chipotle pepper
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1 pound salmon (skinless, about 4-ounces per fillet)

Directions

1. Preheat oven to 450 °F.
2. Line a baking sheet with foil and coat with cooking spray.
3. Combine mustard, maple syrup, paprika (or chipotle), pepper, and salt in a small bowl.
4. Place salmon fillets on the prepared baking sheet.
5. Spread the mustard mixture evenly on the salmon.
6. Roast until just cooked through (approximately 8 to 12 minutes).

Notes

Smoked paprika is made from smoke-dried, red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at large supermarkets or online. Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population.