Honey Mustard Baked Salmon with Sweet Potatoes
Ingredients (4 servings):
- 2-3 small sweet potatoes, peeled and thinly sliced, about 400 g (2 cups)
- 2 small onions, peeled and diced, about 200 g (1 cup)
- 1-2 garlic cloves, minced
- 10 ml olive or canola oil (2 tsp)
- 20 ml honey (4 tsp)
- 7.5 ml mustard powder (1 1/2 tsp)
- 1 fresh rosemary sprig, leaves chopped
- 500 g fresh salmon steaks or fillets (1 lb)
How to make it:
- Preheat the oven to 180º C (350 °F).
- In the microwave, cook the sweet potatoes, onions and garlic in boiling water for 10 to 15 minutes, or boil in a saucepan on the stove, then drain.
- Place oil in a large ovenproof dish, and heat in the oven for a few minutes.
- Place the cooked sweet potatoes and onion in the ovenproof dish and toss lightly to cover with the oil. Bake for 10 to 15 minutes.
- Meanwhile, mix honey, mustard powder and rosemary in a small bowl and microwave for 15 seconds on high to melt the honey, or place the bowl into a saucepan of boiling water until the honey has melted.
- Spread most of the honey, mustard and rosemary mixture over the fish fillets, but reserve a little for serving.
- Spray a broiling rack with non-stick cooking spray and suspend it over the sweet potato and onion dish.
- Place the fish directly onto the broiling rack, so that the fish juices drip onto the sweet potatoes.
- Bake for 10 to 15 minutes.
- Spread the rest of the honey and mustard mixture on the fish and serve with plenty of cooked vegetables. Cooked, deep orange sweet potato, which can be mistaken for butternut squash, goes well with salmon.
Nutritional values per serving:
Calories 352 kcal | Protein 22 g | Fat 13 g | Carbohydrates 32 g |
Fiber 4 g | Cholesterol 41 mg | Sodium 91 mg