Roasted Salmon + Potato Salad with Lemon Melt Organic Cold-Pressed Plant Butter Dressing

Chef's Pick

Roasted Salmon + Potato Salad with Lemon Melt Organic Cold-Pressed Plant Butter Dressing

  • 30 min.

  • 480 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 30 minutes

Preheat oven to 400°F; slice half the potatoes in half lengthwise, mix with 1 tbsp oil, salt/pep + fave spices (we like garlic powder), then spread on a sheet pan cut side down; roast 25-30 min until tender

Meanwhile, heat a skillet over med + add 2-4 tbsp butter; cook butter while stirring until browned 2-3 min; let butter cool slightly, add ½ squeezed lemon + salt/pep; whisk to combine

Add spinach to a large bowl, add brown butter dressing + toss to combine; break salmon into bite-size pieces + add to spinach

Add potatoes to salad + toss; divide between two plates౼nicely done!

Nutrition

Servings: 2

Amount per serving

480

Calories

19g

Fat

42g

Carbs

7g

Fiber

20g

Protein

4g

Sugars

Calories per serving

480

Total Fat

19g

25

Saturated Fat

9g

45%

Trans Fat

0g

Cholesterol

30mg

10%

Sodium

790mg

35%

Total Carbohydrates

42g

16%

Dietary Fiber

7g

25%

Total Sugars

4g

Included 0g added sugars

0%

Protein

20g

Vitamin D

15%

Calcium

17%

Iron

29%

Potassium

45%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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