Cedar Plank Mustard Salmon with Baby Red Potatoes
- 1 lb. baby red potatoes, quartered
- 2 Tbsp. olive oil
- Dash salt
- Dash ground black pepper
- 4 salmon fillets, about 4 oz. each, skin removed
- ¼ cup Dijon mustard
- 2 Tbsp. fresh dill, chopped (optional)
- Juice of 1 lemon (optional)
- ½ lb. roasted asparagus from our deli
Directions1. Submerge cedar plank in water and soak for least 30 minutes, drain. 1. Preheat grill to medium-high. 1. Tear off 2 large pieces of heavy duty aluminum foil and stack them on top of each other. Place quartered potatoes in the center of the foil. Drizzle with olive oil and season with salt and pepper. Crimp foil closed, rolling sides to fully seal the packet. Place on the grill, close the lid and cook 15-20 minutes, flipping packet once, until potatoes are tender. 1. Season salmon filets with salt and pepper. Brush top and sides with Dijon mustard. Place salmon on the cedar plank and onto the grill. Cover and cook 15-18 minutes, until salmon flakes easily with a fork. Garnish with dill and lemon juice, if desired. Serve with potatoes and asparagus from our deli.
Calories 360, Total Fat 15g (Saturated 2.5g, Trans 0g), Cholesterol 70mg, Sodium 500mg, Total Carbohydrate 25g (Dietary Fiber 4g, Sugars 3g), Protein 29g, Vitamin A 10%, Vitamin C 30%, Calcium 4%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Grilling Main Dish Dairy Free Sodium Smart Special Occasion