|10 min||20 min||4|
|4 small potato||Sweet potato|
|454 gm||Green/yellow string beans, raw|
|4 tbsp||Extra virgin olive oil|
|1 tsp||Sea salt|
|1 1/2 tbsp||Dijon mustard|
|1 1/2 tbsp||Whole grain mustard|
|1 whole lemon(s)||Lemon juice|
|1 tsp||Black pepper|
|681 gm||Atlantic salmon, wild (about 4 fillets)|
1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Slice the sweet potatoes in half lengthwise. Slice each half into 5-6 wedges. Add sweet potatoes to a medium sized bowl with two tbsp. oil and 1/2 tsp of salt. Toss to coat. Lay potatoes in a single layer on the parchment-lined baking sheet and bake for 10 minutes.
3. Rinse and dry green beans and snap off ends. In a small bowl, whisk together mustard, lemon juice and remaining olive oil.Take a second piece of parchment, about 15 inches long, fold in half and then unfold. In the center of one half, layer about 8-10 green beans and sprinkle with salt.
4. Place the salmon fillet on top of beans, sprinkle with remaining salt and pepper, and spoon on 2 tbsp. mustard sauce.
5. Fold parchment back over to cover salmon. Starting at the right hand crease, fold the parchment over itself to create a small triangle. Fold that piece over itself and continue folding got create small pleats all the way around the parchment. When you’re done, you should have a half-moon or ‘calzone’ shape.
6. Take out the potato wedges; push them to the perimeter of the baking sheet. Place parchment packet in the middle.
7. Lower heat to 400°F and bake packet for another 10 minute. Remove from oven, slice through the packet- it’s ready! Top with Dijon sauce.
is a great source of protein and is high in Omega 3 fatty acids which are excellent for brain health!