with Roasted Potatoes and Veggies
Don't have an outdoor grill or don't feel like barbecuing in the rain? Bring the flavours of summer to the table with this quick and tasty BBQ-inspired dinner.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
BBQ Sauce
2 tbsp
Yellow Potato
350 g
Corn Kernels
113 g
Zucchini
1 unit(s)
Sour Cream
1 unit(s)
Zesty Garlic Blend
1 tbsp
Chives
7 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, 1 tbsp (2 tbsp) oil and half the Zesty Garlic Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottomof the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
- Arrange salmon on another parchment-lined baking sheet. Spread with half the BBQ sauce (use all for 4 ppl).
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Thinly slice chives.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then zucchini and corn. Cook, stirring often, until tender-crisp, 4-5 min.
- Add remaining Zesty Garlic Spice Blend. Cook, stirring constantly, unitl fragrant, 30 sec.
- Season with salt and pepper.
- Add sour cream and half the chives to a small bowl. Season with salt and pepper, then stir combine.
- Divide salmon, potatoes and veggies between plates.
- Top salmon with remaining chives.
- Dollop chive sour cream over potatoes.
650
kcal
Calories
33
g
Fat
10
g
Saturated Fat
57
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
33
g
Protein
105
mg
Cholesterol
710
mg
Sodium
0.4
g
Trans Fat
1850
mg
Potassium
125
mg
Calcium
3
mg
Iron
