Honey-Mustard Salmon with Baby Potatoes
with rainbow carrots & fresh thyme
It isn't the type of potato that determines whether or not a potato is a baby potato, but the time it's harvested. By harvesting potatoes when they're young, they maintain their delicate flavour and structure.
Tags:
Calorie Smart
•Extra Veggies
•Family
Allergens:
Vis
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
200 g
Baby potatoes
1 piece
Carrot
1 piece
Salmon fillet
(Contains: Vis)
1 piece
Garlic
2.5 g
Fresh thyme
(May be present: Selderij)
1 piece
Yellow carrot
½ piece
Red onion
Not included in your delivery
1 tablespoon
Olive oil
50 milliliters
Low sodium vegetable stock
½ tablespoon
Mustard
½ tablespoon
Honey [or plant-based alternative]
1 teaspoon
Brown sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2825 kJ
Calories675 kcal
Fat30.7 g
Saturated Fat4.7 g
Carbohydrate67 g
Sugar22.3 g
Dietary Fiber15.7 g
Protein25.7 g
Salt0.7 g
Potassium321.2 mg
Calcium58 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Baking Sheet with Baking Paper
•Small Bowl
•Casserole with Lid
•Paper Towel
Cooking Steps
1
- Preheat the oven to 220°C and prepare the stock.
- Wash the baby potatoes and cut them in half or any larger ones into quarters.
- Transfer to a bowl and drizzle with olive oil. Season to taste with salt and pepper, then toss well to coat.
- Transfer to one side of a parchment-lined baking sheet and roast for 30 - 35 minutes, tossing halfway.
2
- Halve the carrots lengthways and cut into crescents of 1cm thickness.
- Slice the onion into half rings and crush or mince the garlic.
- Pull the leaves off half a sprig of thyme per person, then roughly chop.
- In a small bowl, combine the honey with the mustard.
3
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion with the carrot for 1 minute.
- Add the garlic, thyme, sugar and stock, then cover with the lid and allow to stew for 10 - 12 minutes.
- Remove the lid and then cook for 2 more minutes.
4
- Pat the fish dry with kitchen paper and season with salt and pepper, then spread with the honey-mustard sauce.
- Transfer to the baking sheet alongside the potatoes and return to the oven for 10 - 12 minutes.
- Serve the fish with the potatoes and carrots.
