2 Serves
78 Mins
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
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Vitamin E
2 mg / 15 mgVitamin K
291 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
139 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
903 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
558 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
In a small mixing bowl, whisk together the creole mustard, honey, and soy sauce to create the marinade.
Place the salmon and the marinade into a sealable bag and refrigerate for 30 minutes to allow the flavors to penetrate.
Preheat your oven to 230°C. Coat a baking pan with olive oil, place the salmon inside, and bake for 20 to 30 minutes until the fish is cooked through and flaky.
While the salmon bakes, heat sesame oil in a large saucepan over medium heat. Add the sliced white onion and sauté until translucent.
Add the mushrooms, garlic, and baby spinach to the pan. Season with salt, pepper, ginger, and soy sauce. Cover and cook until the spinach has wilted and the mushrooms are tender.
Serve the roasted salmon fillets over the bed of sautéed spinach and mushrooms.
41
g56
g22
g
