Protein Swap | Sheet Pan Lemon Cod
with Roasted Greek Salad
Cooking time
25 minutes
Servings
2/4
Calories
250 /serving
Lemon is your main squeeze in this smart paleo spread. Sweet-sour slices roast beneath fillets of cod and a plethora of veggies for a warm Greek salad, including cherry tomatoes, red onions and olives. Garnish the plates with more wedges, along with mint, at serving time.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 140g Cherry tomatoes
- 1 Sweet pepper
- 50g Sliced red onions
- 1 Green zucchini
- 1 Lemon
- 14g Mint
- 30g Olives
Contains: Cod
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
8 g
Saturated Fat
1 g
Sodium
690 mg
Total Carb
20 g
Sugars
11 g
Protein
27 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Pick the mint leaves off the stems.
- Halve, core and medium-dice the sweet pepper.
- Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces.
- Thinly slice ½ the lemon crosswise, removing any seeds; quarter the remaining ½.
- Pat the salmon dry; season with S&P.
Start the sheet pan
- On a lined sheet pan, toss the sweet pepper, zucchini, tomatoes, onions and olives with a drizzle of oil and S&P.
- Roast, 6 to 10 min., until partially cooked.
Finish the sheet pan
- When the vegetables are partially cooked, stir and arrange the salmon over the lemon slices.
- Bake, 6 to 10 min., until the salmon* is cooked through and the vegetables are softened and browned.
Plate your dish
- Divide the sheet pan between your plates.
- Garnish with the mint and lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
