Salmon with Maple Chimichurri Sauce

Informations supplémentaires

35 min. | 573 kcal | easy | Spicy, Needs a blender | 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!

340gSalmon Fillets

2unitFresh Parsley and Basil

1unitLemon

4gSpice Mix (Dried Oregano,Chili Flakes,,)

40mlMaple Syrup

500gYellow 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