Smoky Spanish Sheet Pan Salmon
Cauliflower Bravas with Garlicky Cashew Sauce
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
When it comes to tapas, patatas bravas tops the list. Try it with cauliflower florets, oven-browned and draped with a protein-rich sauce of cashew butter and roasted garlic. Sharing the sheet pan are fillets of salmon in a tomato and smoked paprika marinade, garnished with fresh parsley.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 14g Parsley
- 300g Cauliflower florets
- 15g Minced roasted garlic
- 30ml Tomato paste
- 30g Cashew butter
- 30ml Apple cider vinegar
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Cashews • Salmon • Sulphites
You will need:
Aluminum foil
Basting brush
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
33 g
Saturated Fat
6 g
Sodium
350 mg
Total Carb
21 g
Sugars
5 g
Protein
34 g
Fibre
6 g
Preparation
Start the sheet pan
- Preheat the oven to 450°F.
- In a small bowl, combine the tomato paste (add ½ for a milder flavour), ½ the garlic, ½ the vinegar, 1 tbsp oil (double for 4 portions), the spices and S&P.
- On a foil-lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅔ of the tomato paste mixture and S&P.
- Roast, stirring halfway, 8 to 10 min., until partially cooked.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
Finish the sheet pan
- Pat the salmon dry; season with S&P.
- Brush with the remaining tomato paste mixture.
- When the cauliflower is partially cooked, add the salmon and roast, 8 to 10 min., until the salmon* is cooked through and the cauliflower is tender.
- Switch the oven to broil, 2 to 3 min., until browned.
Make the sauce
- Meanwhile, in a second small bowl, combine the cashew butter, remaining vinegar and garlic, 1 ½ tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the sheet pan between your plates.
- Drizzle with the sauce.
- Garnish with the parsley. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
