How To Make Honey Mustard Salmon, Potato, and Tenderstem® Broccoli Traybake
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Serves:
Ingredients
- 4 salmon fillets
- 500g baby potatoes, halved
- 200g Tenderstem® broccoli
- 4 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
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In a small bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, salt, and pepper.
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Place the halved baby potatoes on the prepared baking tray and drizzle with half of the honey mustard mixture. Toss to coat.
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Bake the potatoes in the preheated oven for 15 minutes.
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Meanwhile, season the salmon fillets with salt and pepper.
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After 15 minutes, remove the baking tray from the oven and push the partially cooked potatoes to one side. Place the salmon fillets on the other side of the tray and arrange the Tenderstem® broccoli around them.
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Brush the salmon fillets with the remaining honey mustard mixture.
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Return the tray to the oven and bake for an additional 12-15 minutes, or until the salmon is cooked through and the potatoes are crispy.
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Garnish with fresh parsley before serving.
Nutrition
- Calories : 377kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 70mg
- Sodium : 391mg
- Total Carbohydrates : 33g
- Dietary Fiber : 3g
- Sugar : 12g
- Protein : 28g
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