Sheet Pan Salmon with Diced Hash Browns
Prep: 10 min | Cook: 20 - 25 min | Serves: 1 -2
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Diced Hash Brown Potatoes
Is your breakfast really complete without Cavendish Farms Diced Hash Brown Potatoes? We think not. Come to think of it, lunch and dinner may not be complete without them either.
Ingredients
- 1 bag of Cavendish Farms All-Day Breakfast Diced Hash Browns
- 2 fresh salmon fillets
- 1 lb asparagus
- 6 tablespoon Dijon mustard
- 4 tablespoon maple syrup
- 2 tablespoon garlic, roughly chopped
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons whole grain mustard
- 2 tablespoon brown sugar
- Salt and pepper, to season
Directions
- Preheat oven to 425°F.
- To prep, trim off the ends of the asparagus and set aside. Pat salmon fillet dry using a paper towel and set aside.
- For the maple glaze, combine Dijon mustard, maple syrup, garlic, crushed red pepper flakes, whole grain mustard, brown sugar, salt, and pepper in a small bowl. Whisk until smooth and set aside.
- To a sheet pan, add the asparagus, salmon fillet and Diced Hash Browns. Season asparagus with salt and pepper. Brush the maple glaze on the salmon and reserve a small amount for glazing later.
- Add sheet pan into the oven and cook for 7-10 minutes. Reserve asparagus and cook for 10-15 minutes or until salmon is well done and Diced Hash Browns have a light golden colour.
- Brush remaining maple glaze on salmon and serve alongside asparagus and Diced Hash Browns.
