NUTRITION

SERVINGS

INGREDIENTS

230 g Wild sockeye salmon

70 g Red potatoes

100 g Broccoli florets

30 g Spring mix

50 g Cherry tomatoes

30 g Celery

5 g Kalamata olives

4 g Extra virgin olive oil

5 g Dijon mustard

1 g Dried oregano

1 g Dried thyme

1 g Sea salt

1 g Black pepper

10 g Fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the red potatoes into small 1/2-inch cubes and toss them in a bowl with 2 grams of olive oil, half the sea salt, and half the black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes to give them a head start.

• 4

  While the potatoes roast, whisk together the Dijon mustard, dried oregano, and dried thyme in a small ramekin.

• 5

  Pat the salmon fillet dry with a paper towel and spread the mustard-herb mixture evenly over the top surface.

• 6

  Toss the broccoli florets with the remaining 2 grams of olive oil and a pinch of salt.

• 7

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

• 8

  Return the sheet to the oven and roast for another 10 to 12 minutes until the salmon is opaque and the broccoli is tender-crisp.

• 9

  Prepare the side salad by combining the spring mix, halved cherry tomatoes, sliced celery, and olives in a bowl, then drizzle with fresh lemon juice.

• 10

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