NUTRITION

SERVINGS

INGREDIENTS

8.1 oz Salmon fillet

0.25 cup Red potatoes

1 cup Broccoli florets

1 cup Spring mix

0.25 cup Celery

3 whole Cherry tomatoes

2 whole Kalamata olives

1 tsp Dijon mustard

0.25 tsp Dried parsley

0.25 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the red potatoes into small 1/2-inch cubes and place them on one side of the baking sheet, seasoning with a pinch of sea salt and black pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start on getting crispy.

• 4

  While the potatoes roast, whisk together the Dijon mustard, lemon juice, dried parsley, dried dill, and garlic powder in a small bowl.

• 5

  Pat the salmon fillet dry with a paper towel and brush the mustard herb mixture evenly over the top of the fish.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and place the salmon fillet and broccoli florets on the other side.

• 7

  Return the sheet to the oven and roast for an additional 12-15 minutes until the salmon is opaque and flakes easily with a fork.

• 8

  While the main components roast, prepare the salad by tossing the spring mix with sliced celery, halved cherry tomatoes, and sliced kalamata olives.

• 9

  Plate the herb-crusted salmon alongside the roasted potatoes and broccoli, serving the fresh garden salad on the side.