Salmon and Broccolini Tray Bake with Mustard Dressing

With Farm Fresh Organics

GF, DF & Refined Sugar Free

RECIPE

Ingredients:

Serves 3-4

600g salmon fillets (3-4 fillets)

6 kipfler potatoes, halved

8 brussels sprouts, halved

1 bunch broccolini

1/2 cup frozen peas

2 cups baby spinach

4 tablespoons Greek coconut yogurt

3 tablespoons dijion mustard

1.5 tablespoons apple cider vinegar

1 tablespoon raw honey

1 cup fresh dill and coriander

1/4 cup goats cheese (optional)

Method

Preheat oven to 200ºC.

In a large baking tray, add in potatoes and brussels sprouts. Drizzle extra virgin olive oil and sea salt. Bake for 20 minutes.

Add in the broccolini and salmon steaks. Gently coat with the baking tray oil and season again. Cook for another 15 minutes. Stir in the peas and spinach and cook for a final 5 minutes.

Prepare mustard dressing in a small bowl, mixing yogurt, dijon mustard, apple cider vinegar and honey. Remove tray bake from the oven and garnish with fresh herbs. Pour over your mustard dressing and serve with crumbed goats cheese if desired.