Low FODMAP
|
Pescatarian, High Protein
Mustard Salmon & Potatoes
Cooking Time:
30
mins
You Need:
Serving Size:
1
Ingredients
Seasonings
Potato (White).......................150 grams
Baby Spinach.........................30 grams
Capers....................................4 grams
Salmon Fillet (Skinless).........170 grams
Whole Grain Mustard.............3 grams
Lemon Juice............................5 ml
Olive Oil...................................39 ml
Preparation
Preheat The Oven:
450ºF (230ºC)
Line a baking sheet with parchment paper
Cut in halve:
Potato
Cooking Instructions
1.
Bring a pot of water to a boil and add the potatoes. Cook until potatoes are soft but not falling apart, about 10 to 15 minutes.
2.
Drain the potatoes and arrange them on one side of the baking sheet. Roughly smash them with the back of a mug.
3.
Place the salmon skin-side down on the other side of the baking sheet. Drizzle both the salmon and potatoes with 1/3 of the oil, coating everything evenly. Season with salt and pepper.
4.
Place in the oven and bake for 12 to 14 minutes or until the salmon is cooked through.
5.
Prepare the sauce by whisking together the remaining oil, mustard, lemon juice, capers, salt, and pepper. Alternatively, combine everything in a jar and shake vigorously to combine.
6.
Remove the salmon from the baking sheet. Toss the warm potatoes and spinach with half of the sauce.
7.
Add salmon, potatoes, and spinach to the plate. Add the remaining sauce on top and enjoy!