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Mustard-Roasted Salmon

Mustard-Roasted Salmon with Goat Cheese Potatoes, Mixed Greens, and Cranberries

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This roast-centric dish is truly a one-sheet wonder (just grab a bowl for tossing the salad). Salmon fillets are topped with whole-grain mustard and shallot, then roasted alongside red-skinned potatoes. Those spuds get tossed with butter and tangy goat cheese, for richness that's nicely cut by a cranberry dressing on the greens.

  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 600
  • Protein 34g
  • Total Carb 27g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 packets
    • unsalted butter
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • dried cranberries
    • 1 tablespoon
    • dried cranberries
  • shallot
    • 1
    • shallot
  • white wine vinegar
    • 1 tablespoon
    • white wine vinegar
  • agave
    • 1 packet
    • agave
  • mixed lettuces
    • 3 ounces
    • mixed lettuces
  • salmon
    • 10 ounces
    • salmon
  • whole-grain mustard
    • 1/2 tablespoon
    • whole-grain mustard
  • crumbled goat cheese
    • 1 ounce
    • crumbled goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Unwrap butter packets and set aside to soften at room temperature until Step 5. Rinse all produce. Quarter potatoes. Finely chop dried cranberries. Peel shallot and mince. In a large bowl (big enough for the salad), combine white wine vinegar, cranberries, and half of shallot, then set aside to pickle until Step 3.

  2. Roast potatoes

    Roast potatoes

    Line a baking sheet with aluminum foil. On prepared sheet, toss potatoes with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer on 1 half of sheet, spacing apart as much as possible. Roast until potatoes begin to soften, 6-8 minutes (they'll finish cooking with the salmon in Step 4).

  3. Make salad

    Make salad

    While potatoes roast, to large bowl with pickled shallot and cranberries, add ½ packet agave, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Pat mixed lettuces dry with paper towel and add to bowl—but wait to toss so the salad stays crisp.

  4. Roast salmon

    Roast salmon

    Pat salmon dry with paper towel and arrange skin-side down on other half of baking sheet with potatoes. Season tops of fish with ½ teaspoon salt and pepper as desired, then gently spread with whole-grain mustard. Top with remaining shallot and drizzle over ½ tablespoon olive oil. Roast until potatoes are tender and lightly browned and salmon is cooked through and opaque, 12-14 minutes.

  5. Finish goat cheese potatoes

    Finish goat cheese potatoes

    Use the downtime while you wait for the salmon and potatoes to roast to set the table, or kick back and relax. Toss salad and divide between serving plates, then wipe bowl clean. Add goat cheese and softened butter and, using a fork, mash until smooth and fully combined. Then, once roasted, transfer potatoes to bowl with goat cheese butter and toss to coat.

  6. Plate mustard-roasted salmon

    Plate mustard-roasted salmon

    Add goat cheese potatoes to plates with salad. Serve with mustard-roasted salmon and dig in!

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