with Sweet Mustard Veggies
Ingredients: Red potato • Salmon fillets • Green beans • Spinach • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Rice vinegar (rice vinegar, sugar, salt) • Radish • Chives.
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Salmon Fillets, skin-on
250 g
Red Potato
300 g
Baby Spinach
28 g
Green Beans
170 g
Radish
2 unit(s)
Chives
7 g
Mayonnaise
2 tbsp
Creamy Horseradish Sauce
1 tbsp
Whole Grain Mustard
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Oil
1.5 tbsp
Sugar
0.5 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Line a baking sheet with parchment paper.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To the prepared baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 20-24 min, flipping halfway through, until tender and golden.
- Thinly slice radishes.
- Thinly slice chives.
- Trim green beans, then cut in half.
- Line another baking sheet with parchment paper.
- To one side of the prepared baking sheet, add green beans and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on the baking sheet beside green beans. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Roast in the middle of the oven for 8-12 min, until beans are tender-crisp and salmon is cooked through.** (NOTE: For 4 servings, use two baking sheets and roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, to a large bowl, add vinegar, half the mustard and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then stir to combine. (NOTE: This is your veggie dressing.)
- To a small bowl, add mayo, creamy horseradish sauce, remaining mustard and half the chives. Season with salt and pepper, then stir to combine. (NOTE: This is your finishing sauce.)
- To the large bowl with dressing, add potatoes, green beans, radishes and spinach. Toss to combine.
- Divide veggies between plates.
- Top with salmon and creamy chive-horseradish sauce.
- Sprinkle remaining chives over top.
620
kcal
Calories
39
g
Fat
6
g
Saturated Fat
36
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
31
g
Protein
90
mg
Cholesterol
850
mg
Sodium
0
g
Trans Fat
1450
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
