• 2 lbs salmon filet
  • ¼ cup Tigertail Honey Mustard
  • 1/2 tsp salt
  • 1/2 Pepper
  • ¼ cup olive oil
  • 1 tbsp honey
  • 1 lemon, juiced and zest
  • 2 medium zucchinis, thinly sliced or small cubed
  • 1 pint cherry tomatoes, halved


  1. Heat oven to 400° F. Line a rimmed baking pan with aluminum foil.
  2. Place the salmon skin-side down on the foil. Top with the honeymustard sauce and spread it out to cover the whole filet.
  3. Bake in a preheated oven for 15-20 minutes, or until salmon flakes easily with a fork.
  4. While the salmon is baking, make the zucchini salad. In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper until fully incorporated.
  5. Toss in a large bowl with zucchinis and tomatoes
  6. Serve the raw zucchini salad directly on top of the filet