Cedar Plank-Roasted Kvarøy Salmon with Oven Roasted Vegetables and Smoky Sundried Tomato Aioli

Apr 10

In this virtual cooking class with Registered Dietitian Nutritionist, Pam Smith, you will learn how to make a nutritious 'pull from the pantry' salmon recipe that will keep you and your immune system happy.

Print out the recipe card here and cook along!

Serves 4

4 cedar planks, soaked in water
1 tablespoon extra virgin olive oil, plus more for plank
Four 6-ounce fillets of fresh Kvarøy salmon
2 tablespoons Dijon mustard
1 tablespoon malt vinegar
1 tablespoon low sodium soy sauce
2 teaspoons Creole seasoning, or kosher salt and black pepper
Two lemons, cut in half
Oven Roasted Vegetables, recipe follows
Smoky Sundried Tomato Aioli, recipe follows

DIRECTIONS

Remove cedar planks from soaking water, pat dry, and then rub planks with extra virgin olive oil.

Place sheet pan in to oven and heat to 450ºF.

Mix mustard, malt vinegar and soy sauce together to make mustard baste. Coat salmon fillets with the baste, and then sprinkle each with ½ teaspoon Creole seasoning. Place fillets and lemon halves on the cedar planks and place on sheet pan in oven.

Roast salmon until cooked through, about 7-9 minutes, depending on thickness of fillets. Serve each fillet with Roasted Vegetables, Smoky Sundried Tomato Aioli, and a cedar plank roasted lemon half.

Roasted Vegetables

½ pound small carrots (with tops, if possible), scrubbed
1 pound Yukon Gold or baby gourmet potatoes, cut into 1 1⁄2 inch pieces
2 tablespoons extra virgin olive oil, divided
2 tablespoons Smoky Seasoning, recipe below
1⁄2 pound green beans, trimmed
1 cup cherry or grape tomatoes, halved

DIRECTIONS

Place a rimmed baking sheet in the oven and preheat to 450°F.

Toss potatoes and carrots with 1 1/2 tablespoons olive oil and 1 tablespoon Smoky seasoning in a large bowl. Arrange in an even layer on preheated sheet pan and roast, tossing once halfway through, until nicely browned, about 18 minutes.

Toss green beans and tomatoes in ½ tablespoon olive oil, and remaining seasoning and add them to the sheet pan with the potatoes and carrots.

Roast all vegetables for 8 more minutes, or until potatoes, carrots, and green beans are fork tender, and tomatoes are blistered.

Smoky Sundried Tomato Aioli

1/2 cup of your favorite mayonnaise (olive oil mayo is recommended)
1/3 cup sun-dried tomatoes, well-drained
½ teaspoon lemon juice
2 tablespoons Smoky Seasoning, recipe follows

DIRECTIONS

Add all sun-dried tomatoes to a food processor and chop well. Add mayonnaise, Smokey Seasoning, and lemon, and pulse until ingredients are blended together and sauce is creamy.

Smoky Seasoning