Honey mustard baked salmon recipe
Looking for a healthy mid-week recipe? Here is a quick meal idea that uses less than 10 ingredients, so you can spend less time cooking and more time enjoying meal times. With a low carb and fat content per serving, this could soon become part of your weekly meal plan.
Per serving: energy 352 kcal • protein 22g • fat 13g • carbohydrate 32g • fibre 4g • salt 91mg • cholesterol 41mg
- 2-3 small sweet potatoes (approx. 400g), peeled and thinly sliced
- 2 small onions (approx. 200g) peeled and diced
- 1-2 cloves of garlic, crushed
- 10ml (2 tsp) of olive or canola oil
- 20ml (4 tsp) honey
- 7.5ml (1.5 tsp) mustard powder
- 1 fresh rosemary sprig, leaves chopped
- 500g fresh salmon fillets
How to make it:
- Preheat the oven to 180ºC (350°F).
- Cook the sweet potatoes, onions and garlic in boiling water for 10 to 15 minutes in the microwave or in a saucepan on the stove, then drain.
- Place the oil in a large ovenproof dish, and heat in the oven for a few minutes.
- Place the cooked sweet potatoes and onion in the ovenproof dish and toss lightly to cover with the oil. Bake for 10 to 15 minutes.
- Meanwhile, mix the honey, mustard powder and rosemary in a small bowl and microwave for 15 seconds on high to melt the honey, or place the bowl into a saucepan of boiling water until the honey has melted.
- Spread most of the honey, mustard and rosemary mixture over the fish fillets, reserving a little for serving.
- Spray a broiling or roasting rack with non-stick cooking spray and suspend it over the sweet potato and onion dish. If you do not have a broiling or roasting rack, you can skip this step.
- Place the fish directly onto the broiling rack, so that the fish juices drip onto the sweet potatoes. Alternatively, place the fish in the dish with the sweet potato and onion.
- Bake for 10 to 15 minutes.
- Spread the rest of the honey and mustard mixture on the fish and serve with plenty of cooked vegetables.
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