Mackerel and Potato Salad with Mustard Dressing

Name: Mackerel and Potato Salad with Mustard Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: North American
Ingredients: 250 g mackerel fillets; 2 medium potatoes (Yukon Gold or red), baby; 150 g green beans; ¼ medium red onion; 4 g fresh dill; 2 tsp Dijon mustard; 2 tsp apple cider vinegar; 2 tsp extra-virgin olive oil; ½ tsp black pepper

Mackerel is one of the richest sources of omega-3s, and it is cheap. Baked fillets with warm potatoes, green beans and a mustard dill dressing.

472calories

29 gprotein
39 gcarbs
23 gfat
6 gfibre

per serving

Prep: 10 min
Cook: 15 min
Serves: 2
Cost: $3.54/serving

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Servings

Fit to my macros

g protein per serving

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Method

Preheat the oven to 220°C (425°F) with a rack in the centre. Line a small tray with parchment.
Put the potatoes in a pot of cold water, bring to a boil over high heat and simmer over medium heat for 12 minutes, adding the green beans for the last 3 minutes. Drain and halve the potatoes.
Season the mackerel with pepper and bake skin side down for about 10 minutes, until it flakes easily and reaches 63°C (145°F). Flake into chunks, discarding any bones.
Whisk the Dijon, apple cider vinegar, oil, chopped dill and pepper.
Toss the warm potatoes, beans and thinly sliced red onion with the dressing, then fold in the mackerel.