Roasting is one of the fastest, easiest, and most delicious ways to prepare salmon. In this recipe, salmon is baked with sweet potatoes, zucchini, and broccoli, and topped with a light, creamy sauce that tastes great not just with salmon, but with any type of fish. I also love any balanced meal that can be prepared in one pan. It's simple, comes together quickly, requires little hands-on time, and there's no fuss when it comes time to clean up. Serves 2 Ingredients: 2 6-oz. salmon filets 1 large sweet potato, peeled and cut into wedges 1 zucchini, halved lengthwise and chopped 1 head of broccoli, chopped 1 ½ Tbsp. light sour cream 1 Tbsp. apple cider vinegar (ACV) ½ tsp. Dijon mustard Dash of Sriracha Seasonings used: Kosher salt Black pepper Thyme Paprika Garlic powder Directions: 1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and coat with cooking spray. 2. Cut the sweet potato in 8 wedges, and season with a little kosher salt, black pepper, paprika and thyme. Place the wedges onto the baking sheet, spray the top of them lightly with cooking spray, and bake for 25 minutes. 3. While the potatoes are baking, season the salmon lightly with black pepper, thyme, and garlic powder. Chop the zucchini and broccoli, and season lightly with salt and black pepper. Make the Dijon cream sauce by mixing the sour cream, Dijon mustard, ACV, and Sriracha together in small bowl. 4. After the potatoes have baked for 25 minutes, flip them over, and add the salmon, skin side down, and vegetables to the baking sheet. Continue baking for 15-20 more minutes. When the salmon flakes easily with a fork, it's ready; or check the internal temperature by measuring at the thickest part of the filet, which should be 145 degrees. 5. Drizzle the Dijon cream sauce over the salmon and serve immediately. Leftovers will keep refrigerated for about 5 days, and can be gently reheated in the microwave.
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