It’s hard to believe that it’s already been a year since the last Saucy Mama contest, and even harder to believe that it’s been two years since I won it in 2009!  I guess I must be having a lot of fun since time is flying!

The rules changed slightly this year – recipes can’t include more than five ingredients, salt, pepper and oils excluded. It made it much more fun and challenging! I ended up making three recipes, this being the first. You can hardly even call it a recipe though, considering I only used two ingredients. The thing is, I came home later than planned one evening and didn’t have much time to cook dinner. I was looking for something super fast when I spotted Saucy Mama’s Tarragon-Lemon Mustard. I had salmon and asparagus so I threw this together and called it dinner! Alan asked me what I’d put in the sauce and was shocked when I told him it was just the mustard. The girls ate it up, too, so I thought it was at least worthy enough for an entry!

Roasted Salmon with Tarragon Lemon Mustard

• 4 salmon filets
• 1/2 cup Saucy Mama Tarragon Lemon Mustard
• cooking spray

Spray a sheet pan with cooking spray (I line mine with foil or parchment paper first for easy cleanup). Place salmon filets on pan and brush mustard over filets – don’t forget the sides! Roast in 400° oven until cooked through (approx. 10-20 minutes, depending on the thickness of your filets).

NOTE: An easy way to make a complete dinner out of this – with minimal cleanup – is to add asparagus and/or baby potatoes to your sheet pan. First toss your potatoes with some EVOO and season with salt and pepper; add to pan and bake about 20 minutes or so (longer if you’re using bigger than baby potatoes). Add salmon to pan and prepare as above; return pan to oven. Prepare your asparagus the same way as your potatoes, add to pan when salmon and potatoes are 5-10 minutes from done; this will depend on how thick your asparagus is. Then, pull out your pan filled with a complete dinner, and EAT! :-)

Cheers!