with Warm Veggie Medley
Golden roasted potato salad is tossed in a chive and lemon vinaigrette before being served alongside roasted salmon and a zippy horseradish-chive sauce. Look no further for a delicious dinner. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Red potato • Salmon fillets • Green beans • Radish • Mayonnaise (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) (mustard, egg) • Spinach • Creamy horseradish sauce (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) (egg, mustard) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Chives.
Allergens
Utensils
Tags
Shrimp
285 g
Red Potato
300 g
Baby Spinach
28 g
Green Beans
170 g
Radish
2 unit
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 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 sllice chives.
- Trim green beans, then cut in half.
- Line a 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.
- Roast in the middle of the oven for 4-6 min, until beans are begin to turn golden. (Note: for 4 servings, use two baking sheets and roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Once beans have begun to turn golden, remove from the oven. Add shrimp and 1/2 tbsp (1 tbsp) oil beside beans. Toss to coat.
- Roast for 4-6 min in the middle of the oven until shrimp is cooked 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. This is your veggie-medley 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. This is your finishing sauce.
- To the bowl with dressing, add potatoes, green beans, radish and spinach. Toss to combine.
- Divide spinach between plates.
- Top with veggies, salmon and creamy chive-horseradish sauce.
- Sprinkle remaining chives over top.
- If you've opted for shirmp, while beans roast, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Once beans have begun to turn golden, remove from the oven. Add shrimp and 1/2 tbsp (1 tbsp) oil beside beans. Toss to coat.
- Roast for 4-6 min in the middle of the oven until beans are tender and shrimp is cooked through.**
480
kcal
Calories
26
g
Fat
3.5
g
Saturated Fat
37
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
25
g
Protein
195
mg
Cholesterol
1600
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
150
mg
Calcium
3
mg
Iron
with Sugar Snap Peas and Peppers
