with Chive Butter Roasted Veggies
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: Salmon fillet • Red potato • Carrots • Green beans • Lemon • Honey • 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) • Chives • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic.
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Tags
Salmon Fillets, skin-on
250 g
Red Potato
200 g
Carrot
1 unit(s)
Green Beans
170 g
Garlic, cloves
1 unit(s)
Lemon
1 unit(s)
Honey
1 unit(s)
Whole Grain Mustard
1 tbsp
Lemon-Pepper Seasoning
6 g
Chives
7 g
Butter
1 tbsp
Oil
1.33 tbsp
Salt
0.25 tsp
Pepper
0.063 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from fridge. Set aside to come up to room temperature.
- Remove any brown spots from potatoes, then quarter.
- Peel, then cut carrot into 1/4-inch rounds.
- Trim, then halve green beans.
- Thinly slice chives.
- Cut half the lemon (use whole lemon for 4 servings) into wedges.
- Peel, then mince or grate garlic.
- To a large bowl, add carrots, potatoes, half the Lemon-Pepper Seasoning and 2 tsp (4 tsp) oil.
- Season with salt, then toss to combine.
- To a parchment-lined baking sheet, add veggies.
- Roast in the middle of the oven for 18-20 min, until golden and cooked through.
- Meanwhile, to the same bowl (from step 2), add green beans, 2 tsp (4 tsp) oil and remaining Lemon-Pepper Seasoning.
- Season with salt, then toss to coat.
- Once veggies have roasted for 5-6 min, to another parchment-lined baking sheet, add green beans.
- Toss to combine. Set aside.
- Meanwhile, pat salmon dry with paper towels. Season with pepper and 1/8 tsp (1/4 tsp) salt.
- In a small bowl, combine honey, mustard and half the garlic. Spread honey-mustard sauce over tops of salmon.
- On the other side of the baking sheet with green beans, arrange salmon.
- Roast in the middle of the oven for 8-10 min, until salmon is cooked through and green beans are tender.** (NOTE: For 4 servings, roast salmon in the top of the oven.)
- Meanwhile, to the same large bowl (from step 3), add half the chives, softened butter and 1/2 tsp (1 tsp) remaining garlic. (TIp: Like things garlicky? Add more garlic!)
- When veggies are done, add to the bowl, then toss until chive butter melts and coats veggies.
- Gently remove and discard salmon skin, if you like.
- Divide roasted veggies between plates. Top with honey-mustard salmon.
- Squeeze a lemon wedge over salmon.
- Sprinkle with remaining chives.
570
kcal
Calories
33
g
Fat
9
g
Saturated Fat
42
g
Carbohydrate
15
g
Sugar
7
g
Dietary Fiber
31
g
Protein
100
mg
Cholesterol
760
mg
Sodium
0.3
g
Trans Fat
1500
mg
Potassium
150
mg
Calcium
3
mg
Iron
