Lemony Salmon with Curried Aioli Sauce
Roasted Zucchini & Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
/serving
Float your boat! Fillets of salmon get a squeeze of lemon as they’re pan-cooked to golden and flaky with Indian spices. Bronzed rounds of zucchini and chunky cauliflower are the base for a carb-smart meal. The deciding factor is the butter-based sauce plumped with mayo, garlic and more spices.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Cauliflower florets
- 1 Lemon
- 15ml Minced garlic
- 2 Heirloom zucchini
- 60ml Mayonnaise
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Halve the cauliflower if large.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 8 to 10 min., until partially cooked.
Make the curry aioli sauce
- Meanwhile, quarter the lemon.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the juice of 1 lemon wedge, 1 tbsp water (double both for 4 portions), the mayo, garlic, ⅓ of the remaining spices and S&P; stir well.
Finish the vegetables
- Thinly slice the zucchini crosswise. In a medium bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
- When the cauliflower is partially cooked, stir and add the zucchini.
- Roast, stirring halfway, 12 to 14 min., until the vegetables are browned and tender.
Cook the salmon
- Meanwhile, pat the salmon dry; season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 1 to 2 min. on one side, until partially cooked.
- Squeeze the juice of 1 remaining lemon wedge (double for 4 portions) over.
- Flip and cook, 1 to 2 min., until golden brown and cooked as desired.
Plate your dish
- Divide the salmon and vegetables between your plates.
- Top the salmon with the curry aioli sauce.
- Garnish with the remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
