with Roasted Potatoes and Veggies
Ingredients: Yellow potato • Salmon fillets • Zucchini • Thaw-friendly corn (corn, modified vinegar) • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Chives.
Allergens
Utensils
Tags
Steelhead Salmon
250 g
BBQ Sauce
2 tbsp
Yellow Potato
350 g
Corn Kernels
113 g
Zucchini
1 unit(s)
Sour Cream
43 mL
Zesty Garlic Blend
7 g
Chives
7 g
Butter*
1 tbsp
Oil*
1 tbsp
Salt*
0.25 tsp
Pepper*
0.25 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) oil and half the Zesty Garlic Blend. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
- On another parchment-lined baking sheet, arrange salmon. Spread on half the BBQ sauce (use all for 4 servings).
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Thinly slice chives.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then zucchini and corn. Cook for 4-5 min, stirring often, until tender-crisp.
- Add remaining Zesty Garlic Blend. Cook for 30 sec, stirring constantly, until fragrant.
- Season with salt and pepper.
- To a small bowl, add sour cream and half the chives. Season with salt and pepper, then stir combine.
- Divide salmon, potatoes and veggies between plates.
- Top salmon with remaining chives.
- Dollop chive sour cream over potatoes.
660
kcal
Calories
33
g
Fat
10
g
Saturated Fat
59
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
33
g
Protein
105
mg
Cholesterol
730
mg
Sodium
0.4
g
Trans Fat
1900
mg
Potassium
125
mg
Calcium
3
mg
Iron
