Carb-Wise: Lemony Salmon with Curry Aioli Sauce
Roasted Zucchini & Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Float your boat with a fish dinner that’s full of flavour. Fillets of salmon get a splash of just-squeezed lemon as they’re pan-cooked to golden and flaky with Indian-inspired spices. Rounds of zucchini and chunky cauliflower get their own bronzing treatment as they roast in the oven, ready to be the base for a carb-smart meal. The deciding factor is the butter-based sauce plumped with mayo, garlic and more of that warm Majestic Masala blend.
We will send you:
- 2 Salmon fillets
- 15ml Minced garlic
- 200g Cauliflower florets
- 1 Lemon
- 2 Heirloom zucchini
- 60ml Mayonnaise
- 8g Majestic Masala spices (garlic purée, ginger purée, coriander, sea salt, paprika, cumin, turmeric)
Contains: Eggs, Milk, Salmon
You will need:
Large pan (non-stick if possible)
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
60 g
Saturated Fat
14 g
Sodium
450 mg
Total Carb
12 g
Sugars
5 g
Protein
30 g
Fibre
3 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the cauliflower if large. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 8 to 10 min., until partially cooked.
Make the curry aioli sauce
Meanwhile, quarter the lemon. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the juice of 1 lemon wedge, 1 tbsp water (double both for 4 portions), the mayo, garlic, ⅓ of the remaining spices and S&P; stir well.
Finish the vegetables
Thinly slice the zucchini crosswise. In a medium bowl, combine the zucchini, a drizzle of oil, ½ the remaining spices and S&P. When the cauliflower is partially cooked, remove from the oven, stir and add the zucchini. Roast, stirring halfway, 12 to 14 min., until the vegetables are browned and tender.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 1 to 2 min. on one side, until partially cooked. Squeeze the juice of 1 remaining lemon wedge (double for 4 portions) over. Flip and cook, 1 to 2 min., until golden brown and cooked as desired.
Plate your dish
Divide the salmon and vegetables between your plates. Top the salmon with the curry aioli sauce. Garnish with the remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
