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Salmon with Maple Chimichurri

35 min. | 573 kcal | easy |
Favorite, Family, Needs a blender
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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
% daily value
% daily value
carbohydrate 61g
fat 17g
cholesterol 118mg
fiber 8g
protein 44g
saturated 6g
sodium 415mg
sugar 21g
trans 0g