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Salmon with Maple Chimichurri

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Salmon with Maple Chimichurri

with potatoes and a carrot, feta and almond salad

Informations supplémentaires
35 min. | 573 kcal | easy | Favorite, Needs a blender, Family | 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, 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!
300gCanadian salmon steak
2unitFresh Parsley and Basil
1unitLemon
15mlSpice Mix(dried oregano,chili flakes)
40mlMaple Syrup
500gYellow Potato(es)
4unitOrganic Nantes carrot (s)
40gArugula
50gFeta 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