Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Maple-Balsamic Salmon with Roast Potato & Arugula Salad

5 (1) | Rate this recipe
Close

Select Below to Add Your Rating

Nutritional Information

Nutritional Information

  1 serving
 
Calories 470
Total Fat 23 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 750 mg
Total Carbs 37 g
Dietary Fiber 4 g
Sugars 12 g
Protein 27 g
Vitamin A 10 %
Vitamin C 90 %
Calcium 10 %
Iron 15 %
Close window
  • Recipe serves:4
  • Prep Time15 min
  • Cook Time35 min

Ingredients

  • 1 sachet Knorr® Chicken or Beef Bouillon
  • 3 Tbsp. olive oil
  • 1 lb. baby red new potatoes, cut into small cubes
  • 2 large shallots or 1 small onion, sliced
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. pure maple syrup or pancake syrup
  • 1 lb. salmon fillet, cut into 4 strips
  • 6 cups baby arugala or spinach
  • 2 cups shredded red cabbage

Directions

  • Preheat oven to 400°F (200ºC). Arrange two oven racks to accomodate two baking sheets. Combine Knorr® Chicken or Beef Bouillon with olive oil in small bowl . Arrange potatoes and shallots on baking sheet, then toss with ½ of the oil mixture. Roast 20 minutes.
  • Meanwhile, combine vinegar with maple syrup in small saucepan. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes; cool.
  • Arrange salmon fillets on second baking sheet. Brush salmon with ½ of the vinegar mixture. Stir potatoes and onions. Roast salmon 12 minutes or until salmon flakes with a fork and potatoes are tender.
  • Combine remaining oil with remaining vinegar mixtures.
  • Just before serving, toss dressing with arugula and cabbage. Top with potatoes, then salmon.
  • Each serving of this dish is an excellent source of vitamin C and a good source of fibre and iron.
close