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Roasted Salmon

Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 776kcal

Ingredients

Salad

  • 2 cups Spring Mix
  • 6 slices Cucumber
  • 8 Grape tomatoes halved
  • 2 TBSP Red onion sliced thin
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1/2 tsp Apple cider vinegar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried oregano

Roast Salmon:

  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Dijon mustard
  • 1 TBSP Lemon juice fresh squeezed
  • Salt
  • Black pepper
  • 10 oz Salmon skin on (preferably wild caught, not farmed)
  • 2 slices Crusty bread toasted

Tuscan White Beans:

  • 1 tsp Extra-virgin olive oil
  • 1/4 cup Red onion chopped
  • 2 cloves Garlic chopped
  • 2 tsp Fresh thyme leaves
  • 1/2 can Cannellini beans drained and rinsed (reserve ¼ cup liquid)
  • 1 cup Canned diced tomato
  • 1/4 cup Chicken broth

Lemon Spritzer

  • 16 oz Sparkling water cold or iced
  • 6 slices Lemon
US Customary - Metric

Instructions

  • Preheat the oven to 400 °F (205 °C).
  • Prep salad ingredients per the instructions above. Place the spring mix in a bowl with cucumbers, tomatoes, and onion on top. Use a vegetable peeler to shave the carrot onto the top of the salad.
  • Whisk together ingredients for the vinaigrette and season with salt and pepper to taste.
  • Make the beans: Warm oil in a large saucepan over medium-low heat. Add onion and cook for 5 minutes, stirring frequently. Add garlic and thyme; cook for 1 minute, while stirring. Add beans and reserved liquid, tomatoes, broth, and salt and pepper. Increase heat to high and bring to a simmer. Reduce heat and simmer for 5 minutes to allow flavors to blend. Stir in additional broth, if needed, to thin the consistency.
  • Make the salmon: In a small bowl, whisk oil, mustard, lemon juice, salt, and pepper. Place salmon fillets, skin side down, in an 8-inch square baking dish. Spoon mustard glaze over fish. Bake for 8 minutes or to an internal temperature of 130 °F (55 °C) using a thermometer.
  • Toast the bread in a toaster oven.
  • Mix the lemon slices with the sparkling water. Serve over ice if desired.
  • Finish the salad: Dress with the vinaigrette.
  • Serve: Enjoy the salmon with beans, side salad, bread, and spritzer.

Nutrition

Calories: 776kcal | Carbohydrates: 75g | Protein: 47g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 79mg | Sodium: 739mg | Potassium: 1929mg | Fiber: 11g | Sugar: 11g | Vitamin A: 3848IU | Vitamin C: 52mg | Calcium: 234mg | Iron: 10mg