Salmon and veggie: a healthy and delicious dinner
published on 5 December, 2018 at 17:09
Ingredients:
1 lb. Alaska salmon
½ pound (1/2 bunch) asparagus spears, ends trimmed
½ pound baby potatoes, halved or quartered (depending on size)
1 cup cherry tomatoes
1–2 lemons, sliced
2 sprigs of rosemary, roughly torn or chopped
2 cloves of garlic, minced
avocado , refined coconut , or olive oil, for drizzling
1 tablespoon whole grain mustard
2 tablespoons pure maple syrup
¼ teaspoon paprika
salt and pepper
½ pound (1/2 bunch) asparagus spears, ends trimmed
½ pound baby potatoes, halved or quartered (depending on size)
1 cup cherry tomatoes
1–2 lemons, sliced
2 sprigs of rosemary, roughly torn or chopped
2 cloves of garlic, minced
avocado , refined coconut , or olive oil, for drizzling
1 tablespoon whole grain mustard
2 tablespoons pure maple syrup
¼ teaspoon paprika
salt and pepper
Directions:
Add potatoes to a lightly greased sheet pan. Drizzle oil over top and sprinkle generously with salt and pepper. Bake for 15-20 minutes.
Mix together whole grain mustard, maple syrup, paprika, and a pinch of salt and pepper. Add asparagus spears, salmon, and tomatoes into the pan. Sprinkle rosemary and minced garlic and add lemon slices. Top salmon with the maple glaze and place pan back into the oven for 10–15 minutes.
Mix together whole grain mustard, maple syrup, paprika, and a pinch of salt and pepper. Add asparagus spears, salmon, and tomatoes into the pan. Sprinkle rosemary and minced garlic and add lemon slices. Top salmon with the maple glaze and place pan back into the oven for 10–15 minutes.
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