Honey mustard baked salmon

Nutritional values

Per serving

Energy: 352kcal, protein: 22g, fat: 13g, carbohydrate: 32g, fibre: 4g, salt: 91mg, cholesterol: 41mg.

Ingredients

Serves 4

• 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

Method

1. Preheat the oven to 180ºC (350°F).
2. 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.
3. Place the oil in a large ovenproof dish, and heat in the oven for a few minutes.
4. 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.
5. 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.
6. Spread most of the honey, mustard and rosemary mixture over the fish fillets, reserving a little for serving.
7. 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.
8. 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.
9. Bake for 10 to 15 minutes.

10. Spread the rest of the honey and mustard mixture on the fish and serve with plenty of cooked vegetables.

     

^{The nutritional values are estimates only and may vary depending on brand of ingredients used and natural biological variations in the composition of natural foods.}

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