Baked mustard-glazed salmon with Tenderstem® and spiced potato wedges

Baked mustard-glazed salmon with Tenderstem® & spiced potato wedges

  • 15 mins preparation

  • 35 mins cooking

  • 2

This healthy recipe is perfect for a mid-week dinner and takes less than an hour to prepare. The salmon is given a delicious flavour kick with a sweet mustard glaze, accompanied by irresistible spiced potato wedges and delicious, vibrant Tenderstem®. Cook everything together on one tray for minimal washing-up!

Recipe created by food blogger, Little Sunny Kitchen www.littlesunnykitchen.com

Ingredients

You’ll need:
  • 2 salmon fillets
  • 100g Frozen Tenderstem®
  • 50g cherry tomatoes
For the potato wedges:
  • 1 potato
  • 2 tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. dried herbs
  • 1 tsp. paprika powder
  • Salt and pepper
For the glaze:
  • 1 tbsp. Dijon mustard
  • 1/2 tbsp. agave syrup
  • 2 garlic cloves
  • 1/2 lemon juiced
  • 1/2 tsp. red chilli
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Method

  1. In a small bowl, mix the mustard with the agave syrup, garlic, olive oil, lemon juice and dried red chillies to make the glaze
  2. Cut potatoes into wedges, add olive oil, garlic powder, dried herbs, paprika, salt and pepper, then arrange on a baking tray and cook for 15 minutes on 180°C
  3. Take the baking tray out of the oven and move the wedges to one side to make space for the rest of the ingredients. Place the salmon fillets on the baking tray and brush with the mustard glaze
  4. Add the frozen Tenderstem® and cherry tomatoes to the baking tray. Drizzle with olive oil and season with salt and pepper.
  5. Roast on 180°C for 10 minutes.
  6. Take out of the oven and serve. Check that the salmon is fully cooked – it should flake easily with a fork.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® 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.