Grain-Mustard Salmon with Tuscan Herb Roasted Asparagus & Radishes

Ingredient Spotlight. Our Tuscan Herb Infused Olive Oil is a garden in a bottle — herbaceous and savory, with a peppery finish that loves roasted vegetables. To brighten the plate at the end, we reach for our Sicilian Lemon White Balsamic Vinegar, a clean, citrusy splash that cuts the richness of the fish.

Ingredients

• 4 salmon fillets, portioned
• 2 Tbsp Tuscan Herb Infused Olive Oil
• 1 bunch thin asparagus, trimmed and chopped
• 1 bunch radishes, cleaned and sliced
• 4 Tbsp grainy mustard
• 2 Tbsp honey
• 1 Tbsp garlic, minced
• Juice of 1 lemon
• 1 Tbsp Sicilian Lemon White Balsamic Vinegar, for finishing
• Salt and freshly ground pepper

Instructions

1. Heat the oven to 400°F and line two sheet pans with parchment.
2. Stir the mustard, honey, garlic, and lemon juice together into a loose glaze.
3. Set the salmon on one pan and spoon the glaze generously over each fillet.
4. Toss the asparagus and radishes with the Tuscan Herb oil, salt, and pepper, then spread them on the second pan in a single layer.
5. Roast 15–18 minutes, until the salmon flakes and the vegetables are tender with crisp, golden edges.
6. Just before serving, finish the vegetables with a bright splash of Sicilian Lemon white balsamic — that final acid is what makes the whole plate sing.

Chef's Notes

• Give the radishes room; crowded vegetables steam instead of roast.
• A raw drizzle of the Tuscan Herb oil over the finished salmon adds a fresh, herbaceous lift.

Make It Yours

• For a smokier plate, swap our Chipotle Infused Olive Oil into the vegetable toss.

Allergens: contains fish and mustard.

This is our favorite kind of spring supper — come taste the oils that build it at the shop.