Dijon-Roasted Salmon with Fall Vegetables
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Cumin seeds
1 tsp(s)
Packed brown sugar
4 tsp(s)
Dijon mustard
2 tbsp(s)
Uncooked farmed salmon fillet with or without skin
24 oz
Olive oil
1 tsp(s)
Onion
1 medium
Uncooked savoy cabbage
4 cup(s), shredded
Kale
¼ pound(s)
Shredded carrots
1 cup(s)
Chicken broth
¼ cup(s)
Ginger root
1 tbsp(s)
Table salt
¾ tsp(s)
Cooking spray
1 spray(s)
Fresh lime juice
1 tsp(s)
Lime
½ wedge(s)
Instructions
1
Preheat oven to 450°F. Spray medium rimmed baking sheet with nonstick spray.
2
Place cumin seeds in small dry skillet and set over medium heat. Cook, shaking pan often, until seeds are fragrant and lightly toasted, about 3 minutes. Transfer to plate to cool.
3
Stir together brown sugar and mustard in small bowl. Place salmon on prepared baking sheet. Top evenly with brown-sugar mixture. Bake until salmon is just opaque in center, 10–12 minutes.
4
Meanwhile, heat oil in large deep nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, about 8 minutes. Add cabbage, kale, carrot, broth, ginger, salt, and cumin seeds. Cook, stirring often, until vegetables are crisp-tender and water evaporates, about 5 minutes.
5
Spoon vegetable mixture evenly onto 4 plates and top each with 1 salmon fillet. Serve with lime wedges.
6
Per serving: 1 salmon fillet and 1 cup vegetables
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.