Thai Yellow Curry Salmon Sheet Pan
with Ponzu-Laced Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Thanks to our yellow curry paste, this sheet pan dinner turns into a divine Thai treat. Tender salmon bakes under a crusting of panko, while a robust duo of sweet potatoes and Brussels sprouts sizzle in citusy-savoury ponzu sauce. They can all take a dip in the curried mayo served alongside.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 300g Brussels sprouts
- 450g Sweet potatoes
- 1 Garlic clove
- 30g Panko
- 18g Mild yellow curry paste
- 30ml Ponzu lime sauce
- 60ml Mayonnaise
Contains: Eggs • Salmon • Soy • Sulphites • Wheat
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
45 g
Saturated Fat
6 g
Sodium
1120 mg
Total Carb
74 g
Sugars
15 g
Protein
37 g
Fibre
15 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 12 min., until partially cooked.
Continue the vegetables
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil and S&P.
- When the sweet potatoes are partially cooked, add the Brussels sprouts and ponzu; toss well.
- Roast, 6 min., until beginning to brown.
Prepare the salmon
- Meanwhile, mince the garlic.
- In a small bowl, combine the mayo, garlic, curry paste (start with ½) and S&P.
- Pat the salmon dry; season with S&P.
- Brush with up to ½ the curry mayo.
- Top with the panko and drizzle with oil.
Bake the salmon & finish the vegetables
- When the vegetables are beginning to brown, add the salmon.
- Roast, 6 to 10 min., until the vegetables are tender and the salmon* is cooked as desired.
Plate your dish
- Divide the vegetables and salmon between your plates.
- Serve the remaining curry mayo on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
