- 1 Tbsp. Cranberry Conserve or whole cranberry sauce
- 1 Tbsp. Blood Orange Olive Oil
- 2 tsp. Dijon mustard
- 2 tsp. whole-grain mustard
- 1½ lb. salmon, cut into 4 fillets
Preheat oven to 425. Mix first 4 ingredients in a bowl. Place salmon on a foil or parchment-lined baking pan. Spread 2 teaspoons of cranberry-mustard mixture onto each fillet. Bake 8-10 minutes, or until desired doneness.
