Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Looking for something tasty? Why not try making our Maple-Balsamic Salmon with Roast Potato & Arugula Salad dish. Visit our website to view the full recipe!
  • 35 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 1 sachet Knorr® OXO® Chicken Bouillon Sachet
  • 3 Tbsp. (45 mL) olive oil
  • 1 lb. (500 g) baby red new potatoes, cut into small cubes
  • 2 large shallots or 1 small onion, sliced
  • 1/4 cup (50 mL) balsamic vinegar
  • 2 Tbsp. (30 mL) pure maple syrup or pancake syrup
  • 1 lb. (500 g) salmon fillet, cut into 4 strips
  • 6 cups (2 L) baby arugula or spinach
  • 2 cups (500 mL) shredded red cabbage

  1. Preheat oven to 400°F (200ºC). Arrange two oven racks to accomodate two baking sheets. Combine Knorr® OXO® Chicken Bouillon Sachet with olive oil in small bowl . Arrange potatoes and shallots on baking sheet, then toss with ½ of the oil mixture. Roast 20 minutes.

  2. 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.

  3. 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.

  4. Combine remaining oil mixture with remaining vinegar mixture.

  5. Just before serving, toss dressing with arugula and cabbage. Top with potatoes, then salmon.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 470.0
Calcium (g) 10.0 %
Carbohydrates (g) 37.0 g
Fat (g) 23.0 g
Fiber (g) 4.0 g
Iron (g) 15.0 %
Protein (g) 27.0 g
Saturated Fat (g) 4.0 g
Sodium (g) 750.0 mg
Sugar (g) 12.0 g
Trans Fat (g) 0.0 g

Each serving of this dish is an excellent source of vitamin C and a good source of fibre and iron.

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