Sheet Pan Salmon with Mustard Cream
Maple-Roasted Potatoes, Turnips & Beets
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
’Tis the season to be maple! A splash of syrup on roasted veggies really makes them sing. You’ll be sweet on these chunky potatoes, turnips 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 Salmon fillets
- 450g Baby potatoes
- 225g Red beets
- 225g Turnips (or rutabaga)
- 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: Salmon, Milk, Mustard, Sulphites
You will need:
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
9 g
Sodium
810 mg
Total Carb
66 g
Sugars
21 g
Protein
32 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Peel and halve the beets; cut into ½ inch wedges. Peel and halve the turnips; cut into ¼ inch wedges. In a small bowl, combine the cream, mustard and S&P.
Start the sheet pan
In a medium bowl, combine the beets, a drizzle of oil, ½ the vinegar and S&P. On a lined sheet pan, toss the turnips and potatoes with a drizzle of oil, the remaining vinegar, ⅔ of the spices and S&P. Add the beets. Roast, stirring halfway, 14 to 16 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!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
