Protein Swap | Paleo: Sesame-Crusted Salmon
Roasted Green Bean Salad with Pineapple Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
420 /serving
Open and close sesame! Halfway through the cooking process, you’ll coat this salmon in black and white seeds so that they cling to the surface as it finishes roasting. True to its name, it comes out of the oven ultra-tender with a seed-based crust (for bonus paleo points). Serve it with a salad of roasted green beans and shredded cabbage perked up with a lustrous pineapple, lime and cilantro vinaigrette.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 300g Green beans
- 1 Bunch of cilantro
- 1 Lime
- 30ml Pineapple juice
- 9g Black & white sesame seeds
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Salmon, Sesame
You will need:
Medium oven-safe pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
4 g
Sodium
360 mg
Total Carb
26 g
Sugars
10 g
Protein
32 g
Fibre
9 g
Preparation
Start the salmon
Preheat the oven to 450°F. Pat the salmon dry with paper towel; season with ½ the spices and S&P. Place the sesame seeds on a plate. In a medium, oven-safe pan, heat a generous drizzle of oil on medium. Add the salmon and cook, 3 to 5 min. on one side, until seared.
Finish the salmon
Transfer the salmon* to the plate of sesame seeds and turn to coat. Return to the pan, transfer to the oven and roast, turning halfway, 3 to 5 min., until cooked through.
Roast the green beans
Meanwhile, remove the stem ends of the green beans; halve crosswise on an angle. On a lined sheet pan, toss the green beans with a drizzle of oil, the remaining spices and S&P. Roast, 5 to 8 min., until crisp-tender.
Make the vinaigrette & salad
Meanwhile, roughly chop the cilantro leaves and stems. Juice the lime. In a small bowl, combine the lime juice, pineapple juice, ½ the cilantro, a drizzle of oil and S&P. In a medium bowl, combine the cabbage, green beans, ⅔ of the vinaigrette and S&P.
Plate your dish
Divide the salmon and salad between your plates. Drizzle the salmon with the remaining vinaigrette. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
