Mustard-Maple Sockeye Salmon with Roasted Asparagus and Baby Potatoes
A bright Pacific Northwest spring plate: quick-seared sockeye salmon with a warm mustard-maple glaze, roasted seasonal asparagus, and crisp-edged baby potatoes. It feels fresh and elegant without being fussy, and the colors on the plate are restaurant-pretty.
Ingredients
- Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb 13.99
- Green Asparagus 1 lb 5.99
- Private Selection® Gold Mini Petite Spudlings™ Gourmet Potatoes 16 oz 3.99
- Jumbo Yellow Onions 1/2 lb, thinly sliced 1.49
- Pompeii® Lemon Juice 1 tablespoon 2.50
- Kroger® Fresh Diced Garlic 1 tablespoon 3.49
- pantry: Dijon mustard 1 tablespoon
- pantry: maple syrup 1 tablespoon
- pantry: olive oil 2 tablespoons
- pantry: kosher salt to taste
- pantry: black pepper to taste
- pantry: paprika 1/2 teaspoon
Instructions
- Preheat the oven to 425°F. Halve 16 ounces Private Selection® Gold Mini Petite Spudlings™ Gourmet Potatoes, trim 1 pound Green Asparagus, and thinly slice 1/2 pound Jumbo Yellow Onions. Pat dry 1 pound Salmon Sockeye Fillet and cut into 2 equal portions.
- Toss the halved potatoes with 1 tablespoon olive oil, the sliced onion, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread on a sheet pan cut side down where possible and roast for 15 minutes.
- While the potatoes start, stir together 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 tablespoon Pompeii® Lemon Juice, and 1/2 tablespoon Kroger® Fresh Diced Garlic in a small bowl.
- After the potatoes have roasted 15 minutes, toss the asparagus with 1 teaspoon olive oil, a pinch of salt, and pepper. Move the potatoes and onions to one side of the pan and add the asparagus to the other side.
- Pat the 2 salmon portions again, season with salt and pepper, and brush the tops with the mustard-maple mixture. Set the salmon on a second lightly oiled pan or oven-safe skillet.
- Roast the salmon at 425°F for 8 to 10 minutes, depending on thickness, until just barely translucent in the center and flaking at the edges. Roast the asparagus and potatoes 8 to 10 minutes more, until the asparagus is tender-crisp and the potatoes are browned.
- If you want extra color, switch the salmon to broil for 1 minute at the end to lightly lacquer the glaze. Rest the salmon 2 minutes.
- Plate by swooshing the roasted onions and potatoes slightly off-center, leaning the glazed salmon against them, and laying the asparagus alongside for height. Spoon any pan juices over the fish and finish with a tiny squeeze of lemon if desired.
- Pour Sauvignon Blanc for the brightest pairing, or Pinot Noir if you prefer red.
Cook time: 35 minutes
Estimated cost: $15-18
Health notes: About 620 calories per serving. Approx. 40g protein, 32g fat, 40g carbs, 6g fiber. Rich in omega-3s, vitamin C, and potassium.
Drink pairing: A lively Sauvignon Blanc is ideal for the salmon’s richness and the green snap of asparagus; Pinot Noir also works if you want a lighter red with earthy, herbal notes.