Maple Salmon Tray Bake with Roasted Rosemary Potatoes & Asparagus

COOK TIME - 20-30min
2 SERVINGS

We love an easy, fast, delicious & healthy meal. Introducing one of Chef Mo’s favourite kits! Perfectly roasted wild salmon cooked in a simple maple mustard sauce, tender asparagus & roasted rosemary potatoes that will impress any guest & is great for a cozy night at home. 

Nutrition PER SERVING
Calories 730 kcal
Fat 23.0 g
Protein 26.0 g
Carbohydrate 33.0 g
Sodium 650 mg
Maple Salmon Tray Bake with Roasted Rosemary Potatoes & Asparagus
DF
GF

fresh ingredients

IN THE KIT

  • 12 oz
    wild salmon
  • 6 oz
    asparagus
  • 10 oz
    potatoes
  • 1 oz
    rosemary/garlic powder/onion powder blend
  • 1 oz
    fresh parsley
  • 4 oz
    maple Dijon sauce
  • 1⁄2 pcs
    lemon

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Baking sheet lined with parchment paper/foil 

Large bowl 

cook along

INSTRUCTIONS

Prep

Preheat oven to 425°F, move the rack to the top third of the oven;

Cut potatoes into thin slices (no need to peel).

1Prepare & Roast Potatoes

In a large bowl, toss potatoes with a drizzle of oil, season with salt, pepper & rosemary herb blend. Carefully spread in an even layer on one side of baking sheet. Roast until bottoms are golden brown, rotating sheet once, 10–15 minutes.

2Prep Salmon & Roast

Pat salmon dry with paper towel. Season with salt & pepper. 

Add salmon to the other side of baking sheet. Add asparagus to the middle of baking sheet with a drizzle of olive oil, salt & pepper; toss together. Coat the salmon with half of maple Dijon sauce. Bake for an additional 15 minutes, or until salmon is cooked.

3Prep Remaining Ingredients

Zest lemon, then cut into wedges. Remove leaves from stems, roughly chop parsley. 

4Serve

Divide salmon, asparagus & potatoes on plates. Sprinkle lemon zest on salmon & asparagus, top salmon with leftover sauce, chopped parsley, serve with lemon wedge to squeeze juice all over dinner.