| 10 | 50 | 294 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 4 |
| 454 gm | Atlantic salmon, wild |
| 1 dash | Black pepper |
| 1 pinch | Coarse salt |
| 2 tbsp | Dijon mustard, whole grain |
| 1 tbsp | Extra virgin olive oil |
| 2 tbsp | Horseradish root |
| 1 whole lemon(s) | Lemon juice |
| 1 whole lemon(s) | Lemon peel (zest) |
| 10 potato | New potatoes (halved) |
| 4 cup shredded | Red cabbage |
Preheat oven to 400 degrees.
Toss cabbage and potatoes with olive oil; season with salt and pepper. Roast for 25 minutes.
Smear salmon with a mixture of mustard, horseradish and lemon zest. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.
Serve and enjoy!
| Fruit | 0.2 |
| Meat | 1.3 |
| Vegetables | 2.6 |
