Protein Swap | Chimichurri Cod Traybake
with Carrots & Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
290 /serving
Paleo satisfaction in three easy steps. Chimichurri sauce, a potent blend of herbs, garlic and vinegar, brings South American flair to this hands-off traybake. It leaves you free to dance the tango in the kitchen while your fish and veggies sizzle.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 200g Cauliflower florets
- 30ml Chimichurri
- 300g Nantes carrots
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
Contains: Cod
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
12 g
Saturated Fat
1 g
Sodium
1000 mg
Total Carb
22 g
Sugars
10 g
Protein
27 g
Fibre
6 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a foil-lined sheet pan, toss the cauliflower (halve if large) and carrots with a drizzle of oil, ½ the spices and S&P.
- Roast, 12 to 14 min., until beginning to brown.
Roast the salmon & finish the vegetables
- Meanwhile, pat the salmon dry; rub with a drizzle of oil, the remaining spices and S&P.
- When the vegetables are beginning to brown, flip and add the salmon*.
- Bake, 6 to 10 min., until cooked through and the vegetables are tender.
Plate your dish
- Divide the salmon and vegetables between your plates.
- Drizzle with the chimichurri. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
