Stone-Ground Mustard Salmon with Warm Dill Potato Salad

Active Time – 30 minutes, Total Time – 45 minutes (Makes 4 servings)APRONS ADVICE

Complete your meal with steamed vegetables, fresh salad blend, and fresh baked cookies for dessert.

Enjoy the potato salad either warm or chilled.MEAL SHOPPING LIST

Seafood

4 fresh salmon fillets, skin removed (1 1/2 lb)

Produce

4 teaspoons fresh dill

24 oz baby red potatoes

1/2 fennel bulb

Dairy

3 tablespoons herb garlic butter

Dry Grocery

3 tablespoons stone-ground mustard

1/4 cup cucumber dill Greek yogurt dressing

1/4 cup dill pickle relish

1/2 teaspoon smoked paprika

From Your Pantry

1 teaspoon kosher salt

3 tablespoons reduced-fat mayonnaise

Nonstick aluminum foilCOOKING SEQUENCE

Prepare potato recipe and begin to bake (15 minutes)

While potatoes bake, prepare salmon for broiling (20 minutes)

Broil salmon and complete potato salad; serve (10 minutes)Recipe: Stone-Ground Mustard Salmon

Total Time – 15 minutes (Makes 4 servings)

Ingredients:

Nonstick aluminum foil

4 fresh salmon fillets, skin removed (1 1/2 lb)

1/2 teaspoon kosher salt

1/2 teaspoon pepper

2 teaspoons fresh dill, finely chopped

3 tablespoons reduced-fat mayonnaise

3 tablespoons stone-ground mustard

1/2 teaspoon smoked paprika

Steps:

1. Preheat oven broiler on HIGH; position oven rack in center of oven. Line baking pan with foil.

2. Check salmon for bones; place on pan and season with salt and pepper. Chop dill; combine with mayonnaise, mustard, and paprika. Spread mustard mixture evenly over each fillet.

3. Broil salmon 5–6 minutes or until topping has browned slightly and fish is 145°F. Serve.

CALORIES (per 1/4 recipe) 360kcal; FAT 22g; SAT FAT 4g; TRANS FAT 0g; CHOL 100mg; SODIUM 570mg; CARB 4g; FIBER 0g;

SUGARS 1g; PROTEIN 34g; VIT A 4%; VIT C 10%; CALC 2%; IRON 4%Recipe: Warm Dill Potato Salad

Active Time – 15 minutes, Total Time – 35 minutes (Makes 4 servings)

Ingredients:

Nonstick aluminum foil

24 oz baby red potatoes, halved

1/2 fennel bulb, coarsely chopped

2 teaspoons fresh dill, finely chopped

3 tablespoons herb garlic butter, melted

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/4 cup cucumber dill Greek yogurt dressing

1/4 cup dill pickle relish

Steps:

1. Preheat oven to 425°F. Line baking pan with foil. Halve potatoes; chop fennel and dill. Melt butter.

2. Toss butter with potatoes, fennel, salt, and pepper; place in single layer on baking sheet. Bake 15–18 minutes or until tender when pierced with a fork. Let stand 5 minutes to cool.

3. Combine dill, dressing, relish, and potatoes; toss until blended. Serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 10g; SAT FAT 5g; TRANS FAT 0g; CHOL 20mg; SODIUM 600mg; CARB 37g; FIBER 4g;

SUGARS 5g; PROTEIN 5g; VIT A 10%; VIT C 45%; CALC 4%; IRON 8%