Mustard-horseradish salmon with red cabbage and potatoes

This super-duper easy weeknight supper is made even easier if you can find pre-grated red cabbage. (Thank you, Kowalski's.)

Mustard salmon with cabbage and potatoes

From “One Pot” from the kitchens of Martha Stewart Living

Ingredients

4 cups shredded red cabbage

12 new potatoes, halved

Olive oil

2 tablespoons grainy mustard

2 tablespoons horseradish

1 lemon, zest and juice, divided

1 pound salmon fillets

Method

In a roasting pan, toss cabbage and potatoes with olive oil and salt and pepper. Bake for 25 minutes in a preheated 400-degree oven.

Combine mustard, horseradish and lemon zest. Spread over salmon fillets. Shove potato mixture to the side and nestle on top in the roasting pan. Bake another 15 minutes. Serve with lemon juice squeezed over the top.

Rating: The horseradish-mustard-lemon spread is nice and tangy without being too assertive, and the cabbage-potato combo works. I could see also trying this again using chicken breasts.