Maple-Dijon Salmon
with roasted sweet potatoes and sliced almonds
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Fish, Tree Nuts
Chef
David Padilla
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 0.96 fl. oz. Pure Maple Syrup
- ½ oz. Dijon Mustard
- 2 Garlic Clove
- 18 oz. Sweet Potato
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1 oz. Butter
- ¼ tsp. Red Pepper Flakes
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1 oz. Sliced Almonds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories786
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Carbohydrates66g
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Fat43g
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Protein40g
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Sodium1162mg
Recipe Steps
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1 prepare the ingredients
trim potatoes and quarter lengthwise. mince garlic. season salmon with a pinch of salt and pepper.
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2 cook the potatoes
heat 2 tsp. olive oil in a large no-stick oven safe pan. potatoes, ¼ tsp salt and a pinch of pepper in hot pan. 3-5 minutes, stirring occasionally until lightly browned. toss in garlic and place pan in oven. 8-10 minutes until tender. while potatoes cook, prepare the salmon.
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3 cook the salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove to a plate.
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4 make the sauce
same pan used for salmon over medium heat, dijon, syrup. simmer. remove from heat and swirl in butter. season with red pepper flakes to taste.
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5 finish the dish
plate as shown.
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