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!
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
- 1/4 cup avocado oil mayonnaise
- 1 Tbsp dijon mustard
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.
Each portion contains 499 calories, 29 g carbohydrate, 32 g protein, 3 g saturated fat, and 458 mg sodium.