What to do
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and place salmon filets on, skin down.
- Rub olive oil and pepper on salmon and cook for 10-14 minutes until salmon is cooked and flaky.
- Add all of the ingredients to a large saucepan with 1/3 cup water. Bring to a boil then reduce to simmer for about 25-30 minutes until most of the water is absorbed.
- Break down the mixture with a fork or potato masher to desired consistency as it simmers.
- Serve on top of salmon and enjoy!
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information:
Calories: 310
Total Fat: 8 g
Saturated fat: 2 g
Trans fat: 0 g
Polyunsaturated fat: 0 g
Monounsaturated fat: 0 g
Cholesterol: 110 mg
Sodium: 260mg
Total Carbohydrates: 16 g
Dietary Fiber: 2 g
Sugars: 13 g
Added sugars: 5 g
Protein: 44 g
EPA/DHA: 3.2 g
What you’ll Need
- 2 – 4 salmon filets
- 1 Tbsp olive oil
- ½ tsp pepper
For the chutney:
- 1 package Love Beets cooked beets (3 beets), chopped
- 1 cup diced apples
- 1 large shallot, minced
- Zest and juice of 1 orange
- 5 Tbsp pure maple syrup
- 3 Tbsp balsamic vinegar
- 1 tsp cinnamon
- ½ tsp coriander
- ¼ tsp salt