Dijon-roasted salmon with fall vegetables
Packed brown sugar
2 Tbsp, whole-grain variety
Uncooked farmed Atlantic salmon skinless fillet(s)
24 oz, 4 (6-ounce) fillets
1 medium, halved and thinly sliced
Uncooked savoy cabbage
4 cup(s), shredded, 1/4 head, thinly sliced
¼ pound(s), stems removed, leaves thinly sliced (4 cups)
Canned chicken broth
1 Tbsp, grated, peeled fresh
½ item(s), cut into 4 wedges
- Preheat oven to 450°F. Spray medium rimmed baking sheet with nonstick spray.
- 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.
- 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.
- 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.
- Spoon vegetable mixture evenly onto 4 plates and top each with 1 salmon fillet. Serve with lime wedges.
- Per serving: 1 salmon fillet and 1 cup vegetables