Wild Salmon with Roasted Vegetables
Photo by Sidney Bensimon
- 1 of 1 Cut broccoli into florets; peel stalks and cut into 1/4-inch pieces. Toss broccoli and sweet potatoes with 2 tbsp EVOO and 1/2 tsp fine sea salt. Arrange in a single layer on 1 1/2 sheet pans. Bake at 425 degrees for 25 min. Remove half-full sheet from oven. Carefully add salmon to the empty half and drizzle with 1 tbsp EVOO; sprinkle with 1/8 tsp fine sea salt. Bake 8 to 10 min. In a small bowl, combine mustard, vinegar and chives. Drizzle 1/2 tsp EVOO over each salmon fillet and top each with 1 tbsp mustard mixture.
Servings Per Recipe: 4
Per Serving: 410 kcal cal., 25 g Fat, total, 3 g sat. fat, 22 g carb., 4 g fiber, 7 g sugar, 26 g pro., 529 mg sodium