I’m going to let you in on one of the greatest grocery store secrets of all time…
A girlfriend of mine turned me on to this glorious condiment, and I’m pretty sure I texted her something along the lines of “this is one of the greatest things you’ve done for our friendship” after using it the first time. And while I was of course kidding because she’s one of my besties and most favorite people I know, that just goes to explain how amazing this dill mustard is.
I used to be a bit of a condiment whore. Excuse the language, but there’s not really another way to put it. At one point I had to find a new place for my white wine because I needed to utilize the bottom shelf on my refrigerator door for more condiments.
It was out of control, and things were expiring faster than I could use them. I mean, at one point I had six different kinds of hot sauce. SIX.
And then I went and read that Marie Kondo book, The Life-Changing Magic of Tidying Up and I suddenly I was dragging things out of the house in boxes and bags until my Jeep was filled and I HAD to go donate it so I could make room for more stuff. I certainly wasn’t one to really hold onto things before reading that book, but after I read Marie’s book I just started purging, and I never really stopped. And alas after years of condiment hoarding I finally got my problem under control.
And then this dill mustard came into my life.
I can’t stop using it. And it tastes the best on salmon, so I figured I’d create you guys a healthy bowl meal salmon recipe that will have you loving and cursing me for turning you onto this dill mustard.
So this salmon recipe is really as easy as slathering the mustard on each salmon filet and broiling them. Or grilling them (it’s gonna be in the 60s this weekend in Iowa!). And because I’m on the healthy weightloss train right now (I don’t know if you remember but I set a goal to lose 35 pounds by mid May) and am working hard to get those veggies in almost every meal, I decided a veggie loaded quinoa bowl would be a great pair to the salmon!
I love love love red bell peppers, so it was an easy decision to add those, then I added a yellow bell pepper, as well as some asparagus for that great veggie crunch with the fluffy quinoa.
This was a very healthy and easy bowl meal that you can throw together in a pinch, and try not to eat the dill mustard straight from the jar. Seriously.
And if you try this condiment sent from the heavens let me know what you think!
Yields 2 bowls
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 salmon fillets
- 4 tbsp. dill mustard, divided
- 1 c. dry quinoa
- 2 c. water
- 1 large red bell pepper, chopped
- 1 yellow large bell pepper, chopped
- 8 stalks of asparagus, divided into thirds
- 2 tbsp. olive oil
- Garlic Powder
- Preheat your oven broiler on high.
- While broiler is heating combine the quinoa and water in a saucepan over medium-high heat and bring to a boil. Once boiling, reduce heat to simmer, cover, and cook for 15-20.
- While the quinoa is cooking heat the olive oil over medium-high heat until the oil is hot and shimmering.
- Add the peppers and asparagus and season with a dash of salt, pepper and garlic powder. Saute for 10 minutes or until the asparagus is cooked.
- When the broiler is heated place the salmon on a baking sheet and spread 1 tbsp. of dill mustard on each fillet. Broil for 5-8 minutes or until the salmon flakes.
- When the peppers and quinoa are done cooking combine them together and divide between two bowls.
- Place the cooked salmon on top of each bowl and enjoy!
NOTE: This post contains affiliate links. If you order through them I will receive a commission that I’ll use to keep this labor of love going 🙂