Baked Salmon with Lime Butter
Butternut Squash & Basil Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Enjoy how fork-tender salmon melts into your mouth like butter—literally: Before baking, it’s brushed with a tasty lime- and spice-boosted blend. Butternut squash keeps the fish company in the oven, while you prepare a crunchy-creamy slaw, saving some extra basil sour cream for the side.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 200g Diced butternut squash
- 2 Cucumbers
- 86ml Sour cream
- 14g Basil
- 1 Lime
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Milk, Salmon
You will need:
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
41 g
Saturated Fat
16 g
Sodium
630 mg
Total Carb
28 g
Sugars
12 g
Protein
32 g
Fibre
4 g
Preparation
Start the squash
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 8 to 10 min., until partially cooked.
Mise en place & make the lime butter
- Meanwhile, cut the lime into 6 wedges.
- Quarter the cucumbers lengthwise; cut crosswise into 1-inch pieces.
- Pick the basil leaves off the stems.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until softened.
- Add the juice of 2 lime wedges, the remaining spices and S&P; stir well.
Finish the squash & bake the salmon
- Pat the salmon dry; season with S&P.
- When the squash is partially cooked, stir and add the salmon*; brush with the lime butter.
- Bake, 6 to 10 min., until cooked through.
Make the basil sour cream & slaw
- Meanwhile, roughly chop the basil leaves.
- In a second small bowl, combine the sour cream, basil leaves, juice of ½ the remaining lime wedges and S&P.
- In a large bowl, combine the cabbage, cucumbers, ½ the basil sour cream, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the squash, salmon and slaw between your plates.
- Garnish the salmon with juice from the remaining lime wedges.
- Serve the remaining basil sour cream on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
