Roasted Honey-Mustard Salmon
with Cucumber and Nectarine Salad4.5(256)
Calories
:
660 kcalProtein
:
32g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
Allergens:
- Salmon
- Mustard
- Sulphites
- Barley
- Wheat
- Wheat
- Crustaceans
- Egg
- Fish
- Milk
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Mustard
- Peanuts
- Tree nuts
- Walnuts
Summer is here! This dish highlights one of the season's sweetest fruits — nectarines! Paired with crispy DIY croutons, crunchy cucumber in a sweet-and-sour dressing and flavour-packed salmon, nothing could be more enticing.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 unit(s)
Honey
2 unit(s)
Mini Cucumber
2 unit(s)
Stone Fruit
56 g
Spring Mix
1 tsp
Garlic Salt
(May be present: Wheat, Milk, Sesame, Soy, Sulphites, Mustard, Peanuts, Tree nuts)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May be present: Sesame, Soy, Walnuts)
Not included in your delivery
0.06 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Calories660 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate47 g
Sugar18 g
Dietary Fiber4 g
Protein32 g
Cholesterol80 mg
Sodium1140 mg
Potassium1050 mg
Calcium125 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Large Bowl
•Measuring Spoons
•Whisk
•Small Bowl
•Parchment Paper
Cooking Steps
1
- Cut or tear ciabatta into 1/2-inch pieces.
- Add croutons, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) garlic salt and pepper in a large bowl. Toss to combine.
- Arrange on an unlined baking sheet. Toast in the top of the oven, stirring halfway through, until lightly golden, 10-12 min.
2
- Meanwhile, halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Cut four sections off of nectarines, avoiding the pit. Cut each section into 1/2-inch pieces.
- Whisk together mustard and honey in a small bowl.
- Remove half the honey-mustard sauce to another small bowl. (NOTE: One bowl will be for glazing salmon, one will be for your salad!) Set both aside.
3
- Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Arrange salmon on a parchment-lined baking sheet.
- Using one bowl of the honey-mustard sauce, spread sauce over salmon.
- Roast in the middle of the oven until cooked through, 7-10 min.**
4
- Meanwhile, whisk vinegar, 2 tbsp (4 tbsp) oil and remaining honey-mustard sauce to a large bowl.
- Add nectarines, cucumbers and spring mix. Set aside.
5
- Add croutons to salad, then toss to combine. Season with salt and pepper.
- Gently remove and discard skin from salmon, if desired.
- Divide salad between plates.
- Serve honey-mustard salmon alongside.
