Protein Swap | Spicy Salmon Al Ajillo
avec asperges et tomates cerises
Cooking time
15 minutes
Servings
2/4
Calories
350 /serving
Gambas al ajillo, is a staple on tapas tables. Here we're switching the gambas for salmon. Quickly cooked with cherry tomatoes, it practically pops off the plates thanks to hot chili flakes and smoked paprika—or pimentón as it’s known in Spain. Lemon wedges and fresh parsley cinch it.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 280g Cherry tomatoes
- 14g Parsley
- 1 Lemon
- ½ Bunch of asparagus
- 1g Chili flakes
- 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: Salmon
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
19 g
Saturated Fat
4 g
Sodium
300 mg
Total Carb
18 g
Sugars
8 g
Protein
32 g
Fibre
7 g
Preparation
Roast the asparagus
- Preheat the oven to 450°F.
- Remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 7 to 10 min., until crisp-tender.
Mise en place
- Roughly chop the parsley leaves and stems.
- Halve the lemon; juice ½ and quarter the remaining ½.
Make the gambas
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In a large pan (non-stick if possible), heat a generous drizzle of olive oil on medium.
- Add the chili flakes (start with ½ for a milder flavour) and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the shrimp and tomatoes. Cook, slightly crushing the tomatoes, 3 to 5 min., until the shrimp* are opaque and cooked through.
- Off the heat, add the lemon juice and ½ the parsley; stir well.
Plate your dish
- Divide the gambas and asparagus between your plates.
- Garnish with the lemon wedges and remaining parsley. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
