Directions:
- Preheat oven to 425*F
- Toss potatoes, asparagus, bell pepper, salt, & pepper with the olive oil in a baking dish and roast until golden brown and tender, ~ 40 minutes, stirring once or twice.
- Meanwhile, heat a large non-stick pan on medium heat until moderately hot. Saute salmon for 4 minutes on the flesh side then flip and saute on the skin side for 3-5 minutes more.
- Make a sauce by pureeing the mayo, mustard, apple, celery, lemon juce, and salt.
- Top the salmon with the sauce when ready to eat and serve with the roasted veggies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1496.57 Kcal (6266 kJ) | ||
| Calories from fat | 394.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.79g | 67% | |
|---|---|---|---|
| Cholesterol | 318.56mg | 106% | |
| Sodium | 3605.92mg | 150% | |
| Potassium | 5697.36mg | 121% | |
| Total Carbs | 110.15g | 37% | |
| Sugars | 25.08g | 100% | |
| Dietary Fiber | 21.93g | 88% | |
| Protein | 161.77g | 324% | |
| Vitamin C | 192.7mg | 321% | |
| Vitamin A | 3mg | 99% | |
| Iron | 64.5mg | 358% | |
| Calcium | 232.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 80.83 Kcal (338 kJ) | ||
| Calories from fat | 21.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 67% | |
|---|---|---|---|
| Cholesterol | 17.2mg | 106% | |
| Sodium | 194.75mg | 150% | |
| Potassium | 307.71mg | 121% | |
| Total Carbs | 5.95g | 37% | |
| Sugars | 1.35g | 100% | |
| Dietary Fiber | 1.18g | 88% | |
| Protein | 8.74g | 324% | |
| Vitamin C | 10.4mg | 321% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 3.5mg | 358% | |
| Calcium | 12.6mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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