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. Ingredients: Yellow potato • Salmon fillets • Zucchini • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Chives.
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
7 g
Chives
7 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) oil and half the Zesty Garlic Spice Blend. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.
- 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 servings).
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Thinly slice chives.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then zucchini and corn. Cook for 4-5 min, stirring often, until tender-crisp.
- Add remaining Zesty Garlic Spice Blend. Cook for 30 sec, stirring constantly, unitl fragrant.
- Season with salt and pepper.
- To a small bowl, add sour cream and half the chives. 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.
660
kcal
Calories
33
g
Fat
10
g
Saturated Fat
59
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
33
g
Protein
105
mg
Cholesterol
730
mg
Sodium
0.4
g
Trans Fat
1900
mg
Potassium
125
mg
Calcium
3
mg
Iron
