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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
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.
Halve all 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.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs
Heat a drizzle of olive oil in a deep frying pan and fry the onion with the carrot for 1 minute over medium-high heat. 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.
In a small bowl, combine the honey with the mustard.
Pat the salmon dry with kitchen paper and season with salt and pepper. Spread the honey mustard sauce over the salmon, then transfer to the baking sheet with the potatoes and return to the oven for 10 - 12 minutes.
Serve the salmon with the potatoes and carrots.
