Dijon roasted salmon with vegetables
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Ground cumin
1 tsp, seeds
Brown sugar
1 tbs
Dijon mustard
1½ tbs
Skinless salmon
600 g, (4x150g fillets)
Olive oil
1 tsp
Brown onion
1 medium
Savoy cabbage
4 cup(s), shredded
Kale
125 g, thinly sliced
Carrot(s)
1 cup(s), grated
Salt reduced chicken stock
¼ cup(s), (60ml)
Fresh ginger
3 tsp, finely grated
Oil spray
1 x 3 second spray(s)
Lime(s)
1 medium, wedges to serve
Instructions
1
Preheat oven to 230°C. Line a baking tray with baking paper.
2
Place cumin seeds in a small dry frying pan and heat over medium heat. Cook, shaking pan often for 1-2 minutes or until seeds are fragrant and lightly toasted.
3
Combine sugar and mustard in a small bowl. Place salmon on prepared tray. Spread mustard mixture over salmon. Bake for 10 minutes or until salmon is just cooked and still pink in the centre or cooked as desired.
4
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring occasionally, for 8 minutes or until golden brown. Add cabbage, kale, carrot, stock, ginger, cumin seeds and season with salt and pepper. Cook, stirring often for 5 minutes or until vegetables are tender-crisp and water evaporates.
5
Divide vegetable mixture among plates and top with a salmon fillet. Serve with lime wedges.
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