Chimichurri Salmon Traybake
with Carrots & Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
420 /serving
Paleo satisfaction in three easy steps. Chimichurri sauce, a potent blend of herbs, garlic and vinegar, brings South American flair to this hands-off traybake. It leaves you free to dance the tango in the kitchen while your fish and veggies sizzle.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 30ml Chimichurri
- 200g Cauliflower florets
- 300g Nantes carrots
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
Contains: Salmon
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
4 g
Sodium
680 mg
Total Carb
22 g
Sugars
10 g
Protein
30 g
Fibre
6 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a foil-lined sheet pan, toss the cauliflower (halve if large) and carrots with a drizzle of oil, ½ the spices and S&P.
- Roast, 12 to 14 min., until beginning to brown.
Roast the salmon & finish the vegetables
- Meanwhile, pat the salmon dry; rub with a drizzle of oil, the remaining spices and S&P.
- When the vegetables are beginning to brown, flip and add the salmon*.
- Bake, 6 to 10 min., until cooked through and the vegetables are tender.
Plate your dish
- Divide the salmon and vegetables between your plates.
- Drizzle with the chimichurri. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
