Protein Swap | Sheet Pan Salmon
with Asparagus & Cherry Tomatoes
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
We’re already winning by tossing lemon and garlic with cherry tomatoes, asparagus spears and pink salmon. And then we’re putting butter and grated Grana Padano on top. Quick cooking components and a baking sheet make for some killer keto al'Italiano.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 1 Lemon
- 280g Cherry tomatoes
- ½ Bunch of asparagus
- 25g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs • Milk • Mustard • Salmon
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
34 g
Saturated Fat
13 g
Sodium
640 mg
Total Carb
17 g
Sugars
8 g
Protein
35 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the woody ends of the asparagus; halve crosswise on an angle.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- Halve the lemon; thinly slice ½ and quarter the remaining ½.
Start the sheet pan
- On a lined sheet pan, toss the shrimp*, tomatoes, asparagus and sliced lemon with the garlic, a drizzle of oil, the spices and S&P.
- Roast, stirring halfway, 10 to 12 min., until cooked through.
Finish the sheet pan
- Medium-dice 2 tbsp butter (double for 4 portions).
- When the shrimp and vegetables are cooked through, switch the oven to broil.
- Sprinkle with the cheese and scatter the butter evenly over top.
- Broil, 2 to 3 min., until beginning to brown.
Plate your dish
- Divide the sheet pan between your plates.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
