Sheet Pan Salmon with Mustard Cream
Maple-Champagne Yellow Beets, Parsnips & Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
Thaw your heart with thoughts of maple! A splash of syrup on roasted veggies really makes them sing like spring. You’ll be sweet on these chunky potatoes, parsnips and beets, as you pull them out of a hot oven to receive a drizzle. You’ll also take a shine to these fillets of salmon, which join the cooking process partway through. They’re delectably pink, moist and flaky under a covering layer of whole-grain mustard and cream.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 450g Baby potatoes
- 225g Yellow beets
- 200g Parsnips
- 15ml Champagne vinegar
- 15ml Whole-grain mustard
- 15ml Maple syrup
- 45ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Salmon, Sulphites
You will need:
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
8 g
Sodium
750 mg
Total Carb
76 g
Sugars
22 g
Protein
35 g
Fibre
13 g
Preparation
Mise en place
Preheat the oven to 450°F. Medium-dice the potatoes. Peel and halve the beets; cut into ½ inch wedges. Peel and halve the parsnips lengthwise; cut crosswise into 1-inch pieces. In a small bowl, combine the cream, mustard and S&P.
Start the sheet pan
On a lined sheet pan, toss the parsnips, beets and potatoes with the vinegar, a drizzle of oil, ¾ of the spices and S&P. Roast, stirring halfway, 16 to 18 min., until partially cooked.
Finish the sheet pan
Meanwhile, pat the salmon dry with paper towel. When the vegetables are partially cooked, remove from the oven and add the salmon; season with the remaining spices and top with the mustard cream. Drizzle the vegetables with the maple syrup. Roast, 6 to 9 min., until the salmon* is cooked through and the vegetables are tender.
Plate your dish
Divide the sheet pan between your plates. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
