avec salade de roquette et de feta
Nos crevettes juteuses sont les vedettes de ce plat. Poêlées dans du beurre à l'ail et assaisonnées de paprika fumé, elles sont servies avec des légumes rôtis colorés et une salade d'accompagnement de roquette poivrée. Elles ne demandent rien d'autre qu'être arrosées d'un peu de citron! Ingrédients : Filets de saumon • Courgette • Poivron vert • Poivron • Petites tomates • Citron • Mélange roquette et épinards (roquette, épinards) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Persil • Ail • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites) • Piment chili rouge.
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Courgette
1 unit(s)
Poivron vert
1 unit(s)
Gousses d'ail
2 unit(s)
Vinaigre balsamique
1 tbsp
Petites tomates
113 g
Mélange paprika fumé et ail
6 g
Feta, émietté
0.25 cup
Poivron
1 unit(s)
Citron
1 unit(s)
Piment
1 unit(s)
Mélange roquette et épinards
56 g
Persil
7 g
Huile
1 tbsp
Poivre
0.063 tsp
Beurre
2 tbsp
Sel
0.063 tsp
- Half, then cut half the zucchini into 1/4-inch rounds (use whole zucchini for 4 servings).
- Core, then cut peppers into 1/4-inch cubes.
- To an unlined baking sheet, add peppers, zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper if desired, then toss to coat.
- Roast in the middle of the oven until tender-crisp, 10-12 min.
- Halve tomatoes.
- Zest, then juice lemon.
- Roughly chop parsley.
- Peel, then mince or grate the garlic.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis.)
- Pat salmon dry with paper towels.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- When salmon is done, remove and discard skin.
- Add 2 tbsp (4 tbsp) butter, then the garlic, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chili peppers. (NOTE: Reference chili guide.)
- Cook, stirring occasionally and breaking up salmon into large pieces, until fragrant, 1-2 min.**
- Remove the pan from the heat. Add half the lemon juice. Stir to combine.
- In a medium bowl, whisk together 1/2 tbsp (1 tbsp) oil and half the vinegar (use all for 4 servings).
- Add arugula and spinach mix and tomatoes. Season with salt and pepper, then toss to combine.
- Set aside.
- To a large bowl, add cooked veggies, half the parsley and remaining lemon juice.
- Sprinkle feta over top, then toss to combine.
- Divide salad, roasted veggies and salmon between plates.
- Drizzle any remaining sauce from the pan over salmon.
- Sprinkle remaining parsley over top.
If you opted to get salmon, pat dry with paper towels. Heat the pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.** Remove and discard skin. Add butter, then the garlic, Smoked Paprika-Garlic Blend, lemon zest and chili peppers. Cook, stirring occasionally and breaking up salmon into large pieces, until fragrant, 1-2 min.**
570
kcal
Calories
40
g
Fat
14
g
Saturated Fat
23
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
33
g
Protein
110
mg
Cholesterol
340
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
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