with Chive Butter-Tossed Roasted Veggies
This autumn-inspired sheet pan dinner isn't just beautiful to look at, it also brims with fibre-dense lemon-pepper-tossed veggies and gorgeous salmon fillets glazed in a honey-mustard sauce to amp up flavours! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Allergens
Utensils
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
1 tbsp
Chives
7 g
Unsalted Butter
1 tbsp
Oil
1.33 tbsp
Salt
0.25 tsp
Pepper
0.063 tsp
- Quarter potatoes.
- Peel, then cut carrot into 1/4-inch rounds.
- Trim, then halve green beans.
- Thinly slice chives.
- Cut half the lemon (whole lemon for 4 ppl) into wedges.
- Peel, then mince or grate garlic.
- Add carrots, potatoes, half the Lemon-Pepper Seasoning and 2 tsp (4 tsp) oil to a large bowl.
- Season with salt, then toss to combine.
- Add veggies to a parchment-lined baking sheet.
- Roast in the middle of the oven until golden brown and cooked through, 18-20 min.
- Meanwhile, add green beans, 2 tsp (4 tsp) oil and remaining Lemon-Pepper Seasoning to the same bowl.
- Season with salt, then toss to coat.
- Once veggies have roasted for 5-6 min, add green beans to one side of another parchment-lined baking sheet.
- Toss to combine. Set aside.
- Meanwhile, pat salmon dry with paper towels. Season with pepper and 1/8 tsp (1/4 tsp) salt.
- Combine honey, mustard and half the garlic in a small bowl. Spread honey-mustard sauce over tops of salmon.
- Arrange salmon on the other side of the baking sheet with green beans.
- Roast in the middle of the oven until salmon is cooked through and green beans are tender, 8-10 min.** (NOTE: For 4 ppl, roast salmon in the top of the oven.)
- Meanwhile, add half the chives, softened butter and 1/2 tsp (1 tsp) remaining garlic to the large bowl (from step 3). (NOTE: Reference garlic guide.)
- When veggies are done, add to the bowl, then toss until chive butter melts and coats veggies.
- Gently remove and discard salmon skin, if desired.
- Divide roasted veggies between plates. Top with honey-mustard salmon.
- Squeeze a lemon wedge over salmon, if desired.
- Sprinkle with remaining chives.
570
kcal
Calories
33
g
Fat
9
g
Saturated Fat
43
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
31
g
Protein
95
mg
Cholesterol
770
mg
Sodium
0.3
g
Trans Fat
1500
mg
Potassium
150
mg
Calcium
3
mg
Iron
