Spring Dijon Salmon & Shrimp
I adore the flavors in this simple meal. There is little better with fish than mustard, lemon and olive oil. You just can’t go wrong. And the beauty is that you can change up the type of mustard depending on your taste. Hooray for using what is already in your pantry! Serve this tasty dish on a harried weeknight, and you’ll feel like you’re dining out for something special.
Servings Prep Time
4people 5minutes
Cook Time
30minutes
Servings Prep Time
4people 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Roll lemon on counter to release juices in the fruit. Slice in half; reserve other half for another use. Whisk together the mustard, lemon, thyme, salt & pepper. Slowly drizzle in the olive oil, whisking to incorporate all of the ingredients.
  3. Coat salmon filets with marinade using a brush or the back of a spoon. Bake salmon for 30 minutes, or until fish is flaky.
  4. Add remaining marinade to shrimp and toss to coat.
  5. Heat a large nonstick skillet over medium high heat. Saute shrimp until just beginning to brown, about 3-4 minutes per side.
  6. Serve salmon & shrimp over rice pilaf or other grain like farro or quinoa. Add steamed asparagus or other Spring vegetable, and dinner is served!
Recipe Notes

For a nice, light wine pairing that will bring out even more flavors in the dish, try a medium-bodied Sauvignon Blanc.  A budget-friendly option to try is the Matua Sauvignon Blanc from New Zealand. The light, crisp flavors won’t overpower the delicate nature of the seafood, but stands up well to the Dijon in the dish.

In addition to being what some might call a good “patio pounder” wine, it won’t break the bank. This wine goes well with anything from fish to chicken to a spicy Asian dish.  It’s a great counterpoint of flavors for many other pairings.

Oh, and did I mention that it tastes like Spring?  I didn’t?  Well, it does, so that makes it truly a super wine for this “Spring Ahead” dish.