Hello from this eight months pregnant gal!

So here’s the thing: salmon can get a bad wrap for being…shall we say: boring.

For the majority of people, salmon is seen as that meal that you knew was coming once a week, and frankly, was the “healthy dinner” that you really didn’t look forward to, but ate it because you had to.

Not anymore, friends. This is the BEST salmon you’ll ever make OR eat. And coming from someone who literally orders salmon at just about every restaurant we go to…I’ve had a lot of “restaurant salmon”…and this blows those meals out of the water! (No pun intended!)

In fact, I was staying with my parents last month while my husband was in NYC for work, and I made this for everyone for dinner, and my parents were floored at how good it was. “I’d actually LIKE salmon if it was always prepared like THIS!” — my father.

Introducing my Honey Dijon Glazed Salmon. And before you skip this recipe…I urge you to just hear me out. Because it is AMAZING.

It’s gluten free, it’s Specific Carbohydrate Diet friendly, it’s Paleo, and it’s really stinkin’ delicious.

Here’s What You Need: (Serves 2)

1 lb salmon, cut into two equal filets

2 Tbsp Dijon mustard
1 Tbsp raw honey
1 Tbsp EVOO
2 garlic cloves, minced
*Optional: 1/2 tsp red pepper flakes
Salt and pepper

Tools:
Digital meat thermometer
Nonstick Tinfoil
Small Silicone cooking brush
Small mixing bowl
Good chef’s knife

Directions:

1. Preheat oven to 400 degrees.
2. Bring your salmon filets to room temperature, dry them off with a paper towel, and place them on a nonstick tinfoil-lined baking sheet.
3. In a small mixing bowl, mix your Dijon, honey, EVOO and garlic.
4. Sprinkle the filets with salt and pepper.
5. With a silicone brush, coat the tops and sides of your salmon filets with the mixture.
6. Bake for 13-15 minutes, until the internal temperature reaches 145 degrees. (Use a digital thermometer!)

Serve with a roasted vegetable like beets, broccoli, brussels sprouts or carrots; and a starch of choice – if desired.

Oh my gosh, this salmon is bursting with flavor and SO MOIST.

One would think that putting honey on a piece of fish would be ludicrous, but believe me…when paired with the tangy dijon mustard and savory garlic…it makes the most delicious flavor combination.

And there’s something about the viscosity of that topping that traps the moisture in the fish and keeps it really tender and succulent.

This has become one of our favorite meals! We truly look forward to it!

So do yourself a favor and make this salmon! It is the best thing to come out of my pregnancy food diary!

Until tomorrow!