Ingredients

The following ingredients have 4 Servings
  • 1 pound potatoes (washed and cut into 1 inch dice.)
  • 8 ounces button mushrooms (cleaned and cut in half)
  • 4 salmon filets
  • 1 tbsp olive oil
  • salt and black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp whole grain mustard
  • 1 teaspoon honey
  • 2 tbsp parsley (finely minced)

Instruction

  • Preheat the oven to 400.
  • Brush or spray a baking sheet with oil.
  • Place the mushrooms and potatoes on the sheet and roast for 20 minutes.
  • While the vegetables are roasting, bring the salmon out of the fridge about 15 minutes before the vegetables are ready to be pulled out. Sprinkle with salt and pepper.
  • Remove the tray from the oven and make room for the salmon filets. Roast with the vegetables for 12-15 minutes.
  • While the salmon is roasting, combine all the vinaigrette ingredients in a small bowl and whisk together or place in a mason jar and shake.
  • Serve the salmon and vegetables with a drizzle of the vinaigrette.