Salmon, radish and potato bake with mustard miso sauce

A dairy free, heart-healthy salmon dinner for two served with a tasty sauce.

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

1 bunch (about 8) radishes, halved
200g baby potatoes, halved
250g salmon fillet
1 cup frozen peas, defrosted
½ cup frozen edamame beans, defrosted
2 cups baby spinach

Mustard miso sauce
1 tablespoon white miso paste
2 teaspoons Dijon mustard
1 tablespoon rice vinegar
pinch sugar

Instructions

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1 Preheat oven to 200°C. Line a baking dish with baking paper. Arrange potatoes and radishes on dish, spray with oil and bake for 15 minutes. Remove from oven, add salmon to dish and return to oven for another 10 minutes, until salmon is just cooked through.

2 While salmon is cooking, make sauce. In a small bowl combine all sauce ingredients and whisk together with a fork. Add a little hot water to make
a smooth sauce.

3 Steam or boil in water peas and edamame for 3-4 minutes, until tender but still bright green. Drain and add spinach to pot and allow to wilt.

4 Arrange vegetables on 2 plates. Top with salmon and sauce and garnish with black pepper.

HFG tip

This tasty sauce is good as a dip for vegies or thinned into a dressing for salad or noodles.

Nutrition Info (per serve)

Calories 510 cal

Kilojoules 2133 kJ

Protein 38.8 g

Total fat 25.1 g

Saturated fat 5.1 g

Carbohydrates 27.7 g

Sugar 9.3 g

Dietary fibre 10.2 g

Sodium 636 mg

Calcium 186 mg

Iron 5.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.