Gluten Free Salmon, Red Potato and Honey Mustard Spring Salad

Gluten Free Salmon, Red Potato, Honey Mustard Spring Salad
Serves 2

7-8 Medium Red Potatoes
Olive Oil Spray or approx 1 tbsp Olive Oil
Salt/Pepper to Taste
2 Salmon fillets
2 tbsp Olive Oil
3 tbsp white-wine vinegar
2 tsp Dijon Mustard
1 tsp Honey Mustard
8 oz Spring Greens


Pre-heat the oven to 450 degrees. Cut red potatoes into half coin shapes. Spray the cookie sheet with olive oil (or brush) and arrange potatoes. Bake for 10 minutes.

Flip potatoes over, put salmon fillets into center of pan, salt and pepper to taste. Cook for another 12-14 minutes, until the salmon is opaque and you can easily squish a potato with a fork.

Next make the dressing. Wisk the oil, white wine-vinegar, mustards, and a pinch of salt and pepper.
Add potatoes to salad and toss with salad dressing.

Flake salmon, using two forks, onto center of plated salad. Enjoy!
Adapted from a Martha recipe.