Roasted Mahi-Mahi and Asparagus with Maple-Mustard Vinaigrette

When you want good food fast, but not fast food, here’s your dinner.

It doesn’t get much easier than meat and vegetables cooked at the same time in the same pan and served with the same sauce. In this case the “meat” is thick, hearty mahi-mahi steaks, and the vegetables are quick-roasting asparagus and scallions.

The simple vinaigrette combines sweet maple syrup with the tanginess of white wine vinegar and whole-grain mustard—and makes an inviting flavor enhancer for both the fish and vegetables.

Light, flavorful, simple—and so convenient.

Serves 2

Ingredients

• 2 tbsp white wine vinegar
• 2 tbsp maple syrup
• 2 tsp whole-grain mustard
• 1 tbsp plus 2 tsp olive oil, divided
• sea salt
• freshly ground black pepper
• 2 5-oz skinless mahi-mahi filets, about 1 inch thick
• 6 oz asparagus spears, about 6 inches in length
• 3 scallions, white and light green parts only, cut crosswise into 2-inch pieces

Preparation

1. Preheat the oven to 425° F. Line a large, shallow baking pan with parchment paper.
2. Combine the vinegar, maple syrup, and mustard in a small bowl. Gradually whisk in 1 tablespoon of olive oil. Season with salt and pepper and set aside.

Maple-Mustard Vinaigrette

1. Place the mahi-mahi filets on 1 end of the baking pan and drizzle with 1 teaspoon of oil. Rub the oil on both sides of the filets and season with salt and pepper.
2. Place the asparagus and scallions on the other end of the pan and drizzle with 1 teaspoon of oil. Season with salt and pepper and toss gently to coat. Spread the vegetables in a single layer.

Ready to Roast

1. Roast until the mahi-mahi is just cooked through but still opaque in the middle, and the vegetables are crisp-tender and slightly browned, about 10 minutes, turning the fish and stirring the vegetables once halfway through.

To serve, place 1 salmon filet on each of 2 plates and spoon the vegetables alongside. Drizzle the maple-mustard vinaigrette over all and serve right away.

Roasted Mahi Mahi and Asparagus with Maple-Mustard Vinaigrette