10-minute maple-mustard salmon

Eating fish is so important for health, especially omega-3-rich fatty fish like salmon. But many people shy away from eating it regularly because they’re unsure how to prepare it. This recipe is simple as can be, only takes 10 minutes from start to finish, and is loaded with omega-3 fats. Serve with a whole grain like brown rice or quinoa and a side of roasted or steamed vegetables. 

Makes 2 servings / Prep time: 5 minutes / Total time: 10 minutes


  • 1 tablespoon Dijon or grainy mustard
  • 2 teaspoons maple syrup
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon chopped fresh rosemary, or ¼ teaspoon dried 
  • 8 ounces salmon fillet, skin on or off
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon chopped, fresh flat-leaf parsley (optional)


  1. Preheat the broiler to high.
  2. Whisk the mustard, maple syrup, lemon juice, and rosemary together in a small bowl.
  3. Place the fillet on a baking sheet lined with foil. Sprinkle top of the fish with salt and pepper.
  4. Brush the mustard mix over the top and sides of the fillet. 
  5. Broil on high, skin side down if the fish has skin, until the salmon is just cooked through, about 8 minutes.
  6. Sprinkle with parsley, if using.

Per serving: 196 calories, 23 g protein, 6 g carbohydrates, 0.5 g fiber, 5 g total sugar, 8 g fat, 1 g saturated fat, 192 mg sodium, 609 mg potassium (13% DV), 32 mg calcium (3% DV), 48 mg magnesium (12% DV), 3.6 mcg B12 (150% DV), 0.9 mg B6 (73% DV), 1.3 mg iron (8% DV)

About the book:

Healthy, Happy Pregnancy Cookbook is the perfect guide for pregnant women. Full of humor, heart, and wisdom, it promotes clean eating and the idea that using food as medicine is the best remedy for dealing with the symptoms that occur most during pregnancy—such as swollen ankles, bloating, and more.

From HEALTHY, HAPPY PREGNANCY COOKBOOK. Copyright © 2016 by Stephanie Clarke and Willow Jarosh. Reprinted with permission of Atria Books, a Division of Simon & Schuster, Inc.

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