Easy Baked Salmon with Greens & Lemon Dijon Sauce

Hands up if you like baked salmon? I mean how could you not; it’s so tasty, healthy and really quick to prepare. Throw it next to a salad or some steamed greens and you’ve got a fancy dinner that is sure to impress.

I’m a pretty lazy cook, so any meal that can be on the table in 20 minutes and with a minimum of fuss gets a big tick in my books.

This Baked Salmon with Greens is one of my ‘go-to’ mid-week meals. This recipe serves two – date night anyone? But you can easily double it for a family dinner. Swap out the broccolini for green beans, or asparagus if it’s in season.

I’ve jazzed up a basic homemade dressing with some dijon mustard – my trick to making quick and easy dressings is to shake everything up in a jar. You can keep whatever is left over in the fridge for a couple of days.

If you have any leftover salmon try using it in this Salmon Pasta dish – I told you I was a lazy (but creative) cook.

Also how much do you love this tablecloth? It was my mum’s from the 70s. She brought it over in our suitcases when we came to Australia in 1978. It always makes me happy when I use it.

Easy Baked Salmon with Greens & Lemon Dijon Sauce

Yield: 2 serves

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

An easy and healthy weekday meal for two in just 20 minutes. Salmon bakes quickly and the greens are a nice contrast to the oily fish.

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Ingredients

• 300g Tassal Tasmanian Fresh Salmon, Skin off (2 small salmon fillets)
• 1 bunch broccolini
• 8 cherry tomatoes
• 1 cup baby spinach leaves (firmly packed)
• Juice of half a lemon
• 2 tsp Dijon mustard
• 3 tbsp olive oil
• salt & pepper to taste

Instructions

1. Pre-heat oven to 200C
2. Place salmon fillets on lined baking tray and bake for 15min.
3. While the salmon is baking wash and trim the broccolini and steam for 5 minutes, until just tender.
4. Slice cherry tomatoes in half.
5. To make dressing combine lemon juice, oil, mustard and salt & pepper in a small jar. Shake well to combine.
6. To plate, layer half the spinach leaves, broccolini and tomatoes and place baked salmon on the side.
7. Drizzle with lemon mustard dressing to taste.
8. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 613Total Fat: 40gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 95mgSodium: 531mgCarbohydrates: 28gFiber: 6gSugar: 18gProtein: 38g

Nutritional information is an estimate only and may vary depending on ingredients used.

Looking for more mid-week meal inspiration? You may like:

• Salmon Fettuccine with Lemon, Cream & Chive Sauce
• Aloo Gobi – Cauliflower & Potato Curry
• Cheat’s Chicken & Rice
• Easy Pumpkin & Fennel Vegetable Tart