Baked Mustard-Glazed Salmon with Tenderstem® broccoli & Spiced Potato Wedges
Method
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Preheat the oven to 180ºC/fan 160 ºC/gas 4.
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Put the potatoes onto a baking tray and toss with the olive oil, garlic, mixed herbs and paprika, and season with salt and pepper. Bake in the oven for 15 minutes.
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While the potatoes are cooking, make the glaze. In a small bowl, mix the mustard with the agave syrup, garlic, olive oil, lemon juice and dried red chillies.
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Remove the potatoes from the oven and move the wedges to one side of the tray. Add the salmon fillets, Tenderstem® broccoli and cherry tomatoes to the baking tray. Brush the fish with the mustard glaze and drizzle the vegetables with the oil and season with pepper. Roast for 10 minutes or until the salmon is cooked through and flakes easily with a fork.
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Remove from the oven and serve immediately.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
