Protein Swap | Smoky Cod Traybake
with Homemade Romesco Sauce
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
Almonds give this Spanish-themed paleo supper extra pizazz and extra protein. The sliced nuts are sprinkled over broccoli and cod roasted with smoky paprika seasonings, and they’re in the nut butter that gives the romesco sauce its richness, along with roasted garlic and lemon juice.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 1 Lemon
- 300g Broccoli florets
- 25g Almonds
- 30ml Tomato paste
- 15g Almond butter
- 15g Minced roasted garlic
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Almonds • Cod
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
17 g
Saturated Fat
2 g
Sodium
670 mg
Total Carb
27 g
Sugars
6 g
Protein
33 g
Fibre
9 g
Preparation
Start the broccoli
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the broccoli with ½ the garlic, a drizzle of oil and S&P.
- Roast, stirring halfway, 7 to 10 min., until partially cooked.
Mise en place
- Meanwhile, halve the lemon; thinly slice ½ and juice the remaining ½.
Bake the salmon & finish the broccoli
- Pat the salmon dry; season with ⅔ of the spices and S&P.
- When the broccoli is partially cooked, stir and arrange the salmon on top of the lemon slices.
- Sprinkle with the almonds and bake, 6 to 10 min., until the salmon* is cooked through and the broccoli is tender.
Make the romesco sauce
- Meanwhile, in a small bowl, microwave the tomato paste, remaining spices and 1 tbsp water (double for 4 portions), stirring halfway, 30 sec., until heated through.
- Allow to cool slightly then add the almond butter, lemon juice, remaining garlic and S&P; whisk well.
Plate your dish
- Divide the broccoli and salmon between your plates.
- Spoon the romesco sauce over the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
