Protein Swap | Quick One-Pan Broiled Salmon & Tomato Tacos
with Crisp Salad & Lime Sour Cream Dressing
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
Think fast. Think fun. Think no fuss. This taco night delivers on all counts, by creating a bright meal using only one of your sheet pans and only 10 minutes of your time. Toss that salmon and chopped tomatoes with garlic and our sunny Southwestern Heat spice blend, and send them into the oven. A lime-spritzed sour cream dressing clings to a crisp lettuce and celery salad, as all are welcomed on warm tortillas.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 2 Celery stalks
- 1 Lime
- 2 Tomatoes
- 1 Head of lettuce
- 43ml Sour cream
- 6 Wheat flour tortillas
- 9.5g Southwestern Heat spices (smoked paprika, cumin, garlic, coriander, paprika, oregano, black peppercorn, allspice, cloves, cinnamon)
Contains: Milk, Salmon, Wheat
You will need:
Sheet pan
Aluminum foil
Oil
Salt & pepper (S&P)
Microwave
Total Fat
45 g
Saturated Fat
10 g
Sodium
580 mg
Total Carb
53 g
Sugars
7 g
Protein
37 g
Fibre
7 g
Preparation
Prepare the salmon & tomatoes
Place the oven rack in the top position and preheat the oven to broil. Pat the salmon dry with paper towel; season with S&P. Medium-dice the tomatoes. In a large bowl, combine the tomatoes, garlic, ¾ of the spices, a drizzle of oil and S&P. Arrange on a lightly oiled foil-lined sheet pan.
Broil the salmon & tomatoes
Broil the salmon and tomatoes, 5 to 6 min., until the salmon* is cooked through and the tomatoes have softened.
Mise en place
Meanwhile, thinly slice the celery crosswise. Thinly slice the lettuce. Halve the lime; juice ½ and quarter the remaining ½.
Make the salad
In a second large bowl, combine the lime juice, sour cream, remaining spices, 2 tbsp oil (double for 4 portions) and S&P. Add the celery and lettuce; toss well.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
Divide the tortillas between your plates. Top with the salmon (flake into large pieces), tomatoes and a spoonful of the salad. Serve the remaining salad on the side. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
