Salmon with Maple Chimichurri Sauce
with roasted potatoes and arugula, carrot and feta salad
Informations supplémentaires
35 min.
|
573 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the potatoes into medium-sized cubes. Grate the carrots.
2. Make the chimichurri
Place the herbs, maple syrup, 1/3 of the spices, the juice of half a lemon and 1/4 cup of oil in a container or food processor. Use a hand mixer or pulse until a homogeneous sauce is obtained. Add salt and pepper. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.
3. Cook the salmon
Mix the potatoes with the rest of the spices, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 14-15 minutes. When the first 15 minutes are up, remove the sheet pan from the oven and add the salmon next to the potatoes and cover with the Chimichurri sauce. Bake in the oven for another 12-15 minutes until the potatoes are tender.
4. Make the salad
Mix the arugula with the carrots, crumbled feta, almonds, a drizzle of oil, salt and pepper. Add 1-2 tbsp of apple cider or wine vinegar to taste.
5. Plate your dish
Serve the salmon with the potatoes, salad and some lemon juice. Bon appétit!
2unitSalmon Fillets
2unitFresh Parsley and Basil
1unitLemon
4gSpice Mix (dried oregano,chili flakes)
40mlMaple Syrup
500gWhite Potato(es)
2unitCarrot(s)
40gArugula
40gFeta Cheese
30gSlivered Almonds
What you need
sheet pan, hand blender, bowl, grate
573 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
17g
26%
cholesterol
118mg
39%
fiber
8g
32%
protein
44g
saturated
6g
30%
sodium
415mg
17%
sugar
21g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg