Recipe: Mustard Roasted Salmon with Sweet Potatoes and Broccoli

Tonight Audrey is having roasted salmon and veggies for dinner.  This is easily one of her favorite meals.  Not surprising considering it’s one of our  favorites as well.  Tonight we are having the same dish, except I add salt and more pepper to our fish and broil it at the end to give it a nice seared top.  We eat the sweet potatoes mashed and the broccoli roasted with lots of red pepper flakes.  Audrey’s version makes 2 salmon and sweet potato-broccoli servings and 1 extra vegetable serving.  Once I make fish I don’t freeze it and I won’t serve it after 24 hours – she had this tonight and will have the second serving tomorrow for dinner.  I put the last serving of the potatoes in the freezer for later use or in the fridge to use as a lunch.

Mustard Roasted Salmon with Sweet Potatoes and Broccoli

9 months + up

Makes 2-3 (4oz.) servings

• 4 oz. piece of salmon, preferably wild
• 1 teaspoon dijon mustard
• pinch of freshly ground black pepper
• 4 oz. broccoli florets (about 2 cups)
• 1-2 teaspoons extra-virgin olive oil
• 1 small sweet potato, peeled and cubed
• 2 teaspoons coconut oil

Preheat oven to 375.  Place salmon to the left/right side of a foil lined baking sheet, spread mustard over the top and top with black pepper.   On the opposite side of the foil add the broccoli and drizzle with oil.  Place in oven and roast for 15 minutes, or until salmon is cooked through and broccoli has softened.  Remove from oven.  Meanwhile, while fish and broccoli are cooking, steam the sweet potatoes for 10 minutes until they are easily pierced with a fork. Place the sweet potatoes in a food processor with the coconut oil and puree until smooth. Add the broccoli to the processor and pulse a few times to combine.  Flake the fish next to the puree and serve.

*Just the sweet potato-broccoli puree is great for babies 6 months + up