Protein Swap | Paleo: Seared Salmon
with Warm Honey-Dijon Roasted Veg & Pecan Salad
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
Get winter hardy with a heart-warming salad. Starring hefty roasted veggies like Brussels sprouts and cauliflower florets, it’s perfect for the season. And it’s perfectly paleo when you drop in a handful of pecans to absorb some of that heat from the oven. Combine the tender-crisp and nutty textures with a splash of honey-Dijon vinaigrette, and then top with protein aplenty: pan-seared salmon that flakes easily under the fork.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Brussels sprouts
- 300g Cauliflower florets
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Pecan halves
- 6g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Mustard, Pecans, Salmon
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
6 g
Sodium
910 mg
Total Carb
27 g
Sugars
13 g
Protein
34 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Cut the cauliflower into bite-size pieces.
Roast the vegetables & pecans
On a lined sheet pan, toss the Brussels sprouts and cauliflower with a drizzle of oil, ½ the spices and S&P. Roast, stirring and adding the pecans halfway, 14 to 16 min., until lightly browned and tender.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the salad
In a large bowl, combine the vegetables, pecans and vinaigrette.
Plate your dish
Divide the salmon and salad between your plates. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
