Smart Creamy Chive and Horseradish Salmon
with Warm Veggie Medley
Look no further than this meal to fill both your palettes and your belly! Golden roasted potatoes salad is tossed in a chive and lemon vinaigrette before being served alongside roasted salmon and a zippy horseradish-chive sauce.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
300 g
Red Potato
28 g
Baby Spinach
170 g
Green Beans
2 unit(s)
Radish
7 g
Chives
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Creamy Horseradish Sauce
(Contains Soy, Egg, Mustard, Sulphites May contain Egg, Fish, Sesame, Crustaceans, Milk, Gluten, Sulphites, Wheat, Soy)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Line a baking sheet with parchment paper
- Cut potatoes into 1/4-inch rounds.
- To the prepared baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 20-24 min, flipping halfway through, until tender and golden.
- Thinly slice radishes.
- Thinly sllice chives.
- Trim green beans, then cut in half.
- Line a baking sheet with parchment paper.
- To one side of the prepared baking sheet, add green beans, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on baking sheet beside beans. Drizzle 1/2 tbsp (1 tbsp) oil overtop.
- Roast in the middle of the oven for 8-12 min until beans are tender crisp and salmon is cooked through. (Note: for 4 servings, use two baking sheets and roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, to a large bowl, add vinegar, half the mustard, and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then stir to combine. This is your veggie medley dressing.
- To a small bowl add mayo, creamy horseradish sauce, remaining mustard and half the chives. Season with salt and pepper, then stir to combine. This is your finishing sauce.
- Add potatoes, green beans, radish and spinach to bowl with dressing. Toss to combine.
- Divide spinach between plates.
- Top with veggies, salmon and creamy chive-horseradish sauce.
- Sprinkle remaining chives overtop.