Honey Mustard Salmon with Summer Vegetable Salad

• •
  1.5 lbs Salmon
• •
  0.3 cup Mustard, Whole Grain
• •
  2 tbsp Honey
• •
  4 Garlic(12g)
• •
  0.8 tsp ¾ teaspoon kosher salt
• •
  1 tsp Paprika, Smoked
• •
  Freshly Cracked Black Pepper, To Taste
• •
  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 tsp Lemon Zest
• •
  1 tbsp Lemon Juice, Fresh
• •
  0.8 tsp ¾ teaspoon kosher salt
• •
  0.5 tsp ½ teaspoon freshly cracked black pepper
• •
  2 Zucchini(392g)
• •
  1 Squash, Yellow Summer(196g)
• •
  1 Tomato, Cherry(17g)
• •
  0.3 cup Green Onion (Scallion)
• •
  Pea Tendrils Or Micro Greens, (Optional)
• •
  0.3 cup Pine Nuts

Instructions

1. 1Pat the salmon dry and divide evenly into 6 portions. In a small bowl, whisk together the Dijon mustard, honey, minced fresh garlic, smoked paprika, kosher salt, and freshly cracked black pepper until smooth.
2. 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Place the salmon skin-side down in the skillet and cook for 4–5 minutes until the skin is crispy and golden brown.
3. 3Flip the salmon carefully and spread the honey mustard mixture evenly over each fillet. Cook for 3–4 minutes more over medium-high heat until the salmon is opaque throughout and flakes easily with a fork, or until internal temperature reaches 145°F.
4. 4Cut the zucchini and yellow summer squash into half-moons. In the same skillet over medium-high heat, add the squash and zucchini and cook for 3–4 minutes, stirring occasionally, until just tender-crisp and lightly golden at the edges.
5. 5In a small bowl, whisk together fresh lemon juice, orange zest, olive oil, honey, kosher salt, and freshly cracked black pepper until fully incorporated.
6. 6Transfer the cooked zucchini and squash to a large bowl. Add the cherry tomatoes and sliced green onions, then pour the lemon-honey dressing over the vegetables and toss gently until evenly coated.
7. 7Divide the honey mustard salmon evenly into 6 airtight containers while hot. Top each portion with the summer vegetable salad, scatter the pine nuts over the top, and seal containers.
8. 8Refrigerate for up to 4 days.