Protein Swap | Spicy Cajun Salmon
with Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
420 /serving
If your goal is maximizing flavour while minimizing grains and dairy, you’ve come to the right recipe. Juicy pink salmon tastes sensational thanks to the power of sambal oelek and lemon against a backdrop of leeks and smoky herbs. They’re plated with garlicky-hot sweet pepper and broccoli.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 200g Broccoli florets
- 75g Sliced leeks
- 1 Lemon
- 1 Sweet pepper
- 15ml Sambal oelek
- 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Mustard • Salmon • Sulphites
You will need:
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
4 g
Sodium
400 mg
Total Carb
30 g
Sugars
10 g
Protein
33 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve, core and large-dice the sweet pepper.
- Halve the lemon; juice ½ and quarter the remaining ½.
Roast the vegetables
- On a lined sheet pan, toss the broccoli (halve if large) and sweet pepper with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
- In the last 2 min., add ½ the garlic.
Sauté the leeks
- Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the leeks and sauté, 3 to 4 min., until tender; season with S&P.
Cook & coat the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pan of leeks, add the shrimp.
- Cook, 1 to 2 min. on one side, until partially cooked.
- Flip and add the sambal oelek and lemon juice (start with ½).
- Cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque, cooked through and coated.
Plate your dish
- Divide the vegetables and shrimp between your plates.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
