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Salmon Mac & Cheese
Serves 2



  For the baked Salmon:

  • 1 5 to 8 ounce salmon fillet

  • 1 tablespoon Dijon mustard

  For the mac & cheese:

  • 1 very small sweet potato - baked and mashed (about 3/4 cup worth)

  • 1 cup brown rice pasta (or any desired pasta) - prepared as package suggests

  • 2 tablespoons butter

  • 1 tablespoon Dijon mustard

  • 1 tablespoon yellow mustard

  • 1 cup shredded swiss cheese + 3 tablespoons

  • 1/2 teaspoon black pepper, or to taste

  • 1/3 teaspoon smoked paprika, or to taste 

  • 2 handfuls arugula


 1. Prepare salmon. Preheat oven to 350 degrees F. Rinse salmon fillet and pat dry. Place salmon on baking sheet (lined   with tinfoil for easy clean up) skin side down. Rub 1 tablespoon Dijon mustard on salmon and evenly coat. Bake for   approx. 20 minutes, or until desired consistency is reached. remove from oven and peel salmon away from skin. Cut   salmon into 1/2 inch chunks.

 2. While salmon is cooking, prepare noodles as directed on package. After they are finished, drain and return to the pot   they were cooked in. Add butter, mashed sweet potato, 1 cup shredded cheese, spices, Dijon mustard, yellow mustard   and arugula. Stir to combine. Add salmon chunks and stir to evenly incorporate.

 3. Transfer mixture to a baking dish. Top with remaining 3 tablespoons of Swiss cheese and transfer to top rack of   oven. Bake at 350 until cheese on top begins to brown. Remove and serve!


*Can be stored in the refrigerated and reheated in the microwave.

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