Spring Salmon Platter


6Spring Salmon PlatterServes 6

Prep Mins

2020 Mins 40 Mins 60 Mins

Total Mins



For the salmon:

  • 2-½ lb. salmon fillet, skin on
  • 2 Tbsp. coarse ground mustard
  • ¼ cup mayonnaise
  • 1 tsp. honey
  • 3 tsp. Kosher salt
  • 2 Tbsp. olive oil
  • 1 lemon, juiced

For serving:

  • 1 cup baby arugula
  • 3 radishes, thinly sliced
  • 1 bunch asparagus, blanched
  • 1 cup spring peas, blanched
  • 1 head of purple cauliflower, cut into florets and blanched
  • ½ SUNSET® English Cucumber, sliced into ribbons
  • 1 pint MiMi® Gourmet Tomatoes, halved
  • 2 ONE SWEET® Peppers, thinly sliced into rounds
  • ¼ cup mint leaves
  • Edible flowers, for garnish (optional)


  • Preheat the oven to 375°F. In a small bowl, combine mustard, mayonnaise, honey and salt.
  • Place the salmon on a rimmed baking sheet, skin side down. Brush on half of the mustard mixture, evenly coating the fish.
  • Bake the salmon until the internal temperature reaches 145°F, about 20 minutes.
  • To the remaining mustard mixture, whisk in the olive oil and lemon juice. Taste and adjust seasoning and reserve.
  • On a large serving platter, make a bed of baby arugula.
  • Transfer the salmon to the center of the platter and arrange: radishes, asparagus, spring peas, purple cauliflower, cucumber ribbons, ONE SWEET® Peppers and MiMi®  Gourmet Tomatoes around the fish.
  • Garnish with mint leaves and edible flowers (if using). Serve with reserved mustard sauce.

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