Dijon-roasted salmon with fall vegetables
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
In this company-worthy meal, a mustard-brown sugar blend creates an intensely flavorful coating for tender salmon while it roasts. Toasting spices helps release their flavorful oils. When you can smell the spice's aroma, it is time to remove it from pan to avoid burning. Savoy cabbage looks like regular green cabbage, but the leaves are tinged with dark green and have a crinkly texture. It has a mild, sweet earthy flavor that is delicious raw or cooked. When shopping for cabbage look for ones with compact tight heads that give slightly to pressure.
Ingredients
Cumin seeds
1 tsp
Packed brown sugar
4 tsp
Dijon mustard
2 Tbsp, whole-grain variety
Uncooked farmed Atlantic salmon skinless fillet
24 oz, 4 (6-ounce) fillets
Olive oil
1 tsp
Onion
1 medium, halved and thinly sliced
Savoy cabbage
4 cup(s), shredded, 1/4 head, thinly sliced
Kale
¼ pound(s), stems removed, leaves thinly sliced (4 cups)
Shredded carrots
1 cup(s)
Chicken broth
¼ cup(s)
Fresh ginger
1 Tbsp, grated, peeled fresh
Table salt
¾ tsp
Cooking spray
1 spray(s)
Lime
½ item(s), cut into 4 wedges
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
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