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1
Preheat the oven to 400 degrees F.
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2
Coat a shallow baking dish with cooking spray.
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3
Season both sides of salmon with salt and pepper.
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4
Place salmon in prepared baking dish.
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5
In a medium bowl, whisk together the Dijon, honey, water, lemon juice, mustard powder, and garlic powder.
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6
Remove 1/2 cup of the mustard sauce and set aside.
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7
Pour the remaining sauce over the salmon fillets in the pan.
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8
Roast the salmon, uncovered, until fork tender, about 15 minutes.
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9
Stir the dill into the reserved mustard sauce.
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10
Serve 1/3 of the roasted salmon (4 fillets, each about 4 ounces after cooking) with the dill-spiked mustard sauce spooned over the top.
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11
Refrigerate the remaining salmon up to 3 days or freeze for up to 3 months; thaw it completely in the refrigerator or microwave for 3 to 5 minutes on LOW before using.
