Salmon and Red Potato Hash with Dijon Aioli

Salmon and red potato hash with dijon aioli

 

This delicious dish is a copycat of a breakfast from a favorite restaurant of ours – the Ironwork Grill at McMenamin’s Grand Lodge in Forest Grove, Oregon. The original is made with a dill sauce but I always swap it for this dijon aioli, and I’ve never been disappointed!

The salmon, veggies, and potatoes make this a complete, protein- and potassium-laden anti-inflammatory power meal. Plus, it is so, so tasty and very easy to make!

 



Salmon and Red Potato Hash with Dijon Aioli

This dish is a complete dinner - it's loaded with omega-3, antioxidants, and other anti-inflammatory power punches. It's also very easy to make!
Total Time 35 minutes
Servings 4 people

Ingredients

Salmon and Vegetables

  • 4 fillets salmon
  • 1 diced red bell pepper
  • 1 medium onion, diced
  • 10 spears asparagus, cut into 2" lengths
  • 1 Tbsp canola oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black ground pepper

Dijon Aioli

  • 1/4 cup avocado oil mayonnaise
  • 1 Tbsp dijon mustard

Instructions

  • Preheat oven to 375 degrees. 
  • Place fillets skin-side down in a greased 9 x 13" baking pan. Surround with vegetables.
  • Drizzle with canola oil and sprinkle with salt and pepper.
  • Bake for 25 minutes or until thickest part of salmon measures 145 degrees.
  • While salmon is baking, whisk together mayonnaise and dijon mustard.
  • Serve salmon with aioli spread on top.

Notes

Each portion contains 499 calories, 29 g carbohydrate, 32 g protein, 3 g saturated fat, and 458 mg sodium.



Share: