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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Nutrition Action mag. Veggies are awesome and can be used with any other main dish! Ingredients:
1 lb red potatoes, ccut into bite-sized pieces |
1 lb asparagus, trimmed and cut into 2 pieces |
1 red bell pepper, chopped |
1 tablespoon olive oil |
1 teaspoon ground black pepper |
1 teaspoon salt |
24 ounce of salmon (or artic char) |
1/4 cup fat free mayonnaise |
1 tablespoon dijon mustard |
1 granny smith apple, peeled, cored, and chopped |
1 stalk celery heart, chopped |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat oven to 425*F
2. Toss potatoes, asparagus, bell pepper, salt, & pepper with the olive oil in a baking dish and roast until golden brown and tender, ~ 40 minutes, stirring once or twice.
3. Meanwhile, heat a large non-stick pan on medium heat until moderately hot. Saute salmon for 4 minutes on the flesh side then flip and saute on the skin side for 3-5 minutes more.
4. Make a sauce by pureeing the mayo, mustard, apple, celery, lemon juce, and salt.
5. Top the salmon with the sauce when ready to eat and serve with the roasted veggies.
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