South American Sheet Pan Salmon
with Creamy Chimichurri
Cooking time
15 minutes
Servings
2/4
Calories
400 /serving
Feast on bright, bold, keto flavours in this speedy salmon sheet pan. It’s dolloped with a creamy version of chimichurri, a sparky South American condiment made with parsley, capers and vinegar. Keep it colourful with roasted spears of asparagus and rainbow cherry tomatoes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- ½ Bunch of asparagus
- 14g Parsley
- 15ml Minced garlic
- 140g Multicoloured cherry tomatoes
- 10g Capers
- 30ml Apple cider vinegar
- 43ml Sour cream
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
Contains: Milk • Salmon • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
6 g
Sodium
630 mg
Total Carb
14 g
Sugars
6 g
Protein
31 g
Fibre
4 g
Preparation
Start the sheet pan
- Preheat the oven to 450°F.
- Remove the woody ends of the asparagus.
- On a lined sheet pan, toss the asparagus and tomatoes with a drizzle of oil, ½ the spices and S&P.
- Roast, 3 to 5 min., until partially cooked.
Finish the sheet pan
- Pat the salmon dry and drizzle with oil; season with the remaining spices and S&P.
- When the vegetables are partially cooked, add the salmon and sprinkle the sheet pan with ⅔ of the garlic.
- Roast, stirring the vegetables halfway, 6 to 9 min., until the salmon* and vegetables are cooked through.
Make the creamy chimichurri
- Meanwhile, roughly chop the parsley leaves and stems.
- In a medium bowl, combine the sour cream, vinegar (start with ½), parsley, capers, remaining garlic, a drizzle of oil and S&P.
Plate your dish
- Divide the sheet pan between your plates.
- Drizzle with the creamy chimichurri. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
