Honey Mustard Salmon Bowl

Servings: 2

Ingredients:

• 2 x 4oz servings of fresh salmon (canned salmon will work too) 

• 2 tbsp olive oil 

• 2 cups brussel sprouts (quartered) 

• 2 cups broccoli florets 

• 1/2 cup red or yellow onion (chopped) 

• 4 big handfuls arugula 

• 6 radishes (thinly sliced) 

• 4 tbsp crumbled goat cheese

Tangy Honey Mustard Dressing (4 servings):

• 4 tbsp plain fat free greek yogurt 

• juice from 1 lemon 

• 2 tbsp honey 

• 2 tbsp dijon mustard 

• 2 tbsp apple cider vinegar 

• 2 tbsp olive oil 

• salt & pepper 

• 1/2 tsp garlic powder (or fresh minced garlic if you have!)

Directions:

• Preheat your oven to 400°. Season your salmon fillets with salt & pepper and drizzle with 1 tbsp olive oil. Place on a baking sheet lined with parchment paper or tin foil and bake for 12-15 or until they reach the level of doneness you prefer.

• Meanwhile, drizzle your brussel sprouts, broccoli, and onion with 1 tbsp of oil, season, and add to the oven on another baking sheet. These should bake for 20 minutes or until slightly crispy.

• While everything cools, make your dressing. Combine the remaining 1 tbsp of oil, greek yogurt, lemon juice, honey, dijon, cider vinegar and garlic, along with some salt and pepper in a small bowl and whisk until combined.

• Arrange your bowls with a base of arugula, then roast veg, salmon, radishes, and goat cheese. Drizzle with tangy honey mustard dressing and serve!

Nutritional Info:

• Protein: 43g 

  Fat: 30g

  Carbs: 22g

  Fibre: 7g

  Cals: 535