Salmon with Maple Chimichurri

35 min. | 573 kcal | easy |

Favorite, Family, Needs a blender

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, half 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. Add the salmon next to the potatoes and cover with the Chimichurri sauce. Bake everything in the oven for 18-20 minutes.

4. Make the salad Mix the arugula with the carrots, 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!

300 g Canadian salmon steak

2 unit Fresh Parsley and Basil

1 unit Lemon

15 ml Spice Mix(dried oregano,chili flakes)

40 ml Maple Syrup

500 g Yellow Potato(es)

4 unit Organic Nantes carrot (s)

40 g Arugula

50 g Feta Cheese

30 g Slivered 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