Protein Swap | Spicy Garlic Salmon Sauté
with Cherry Tomatoes & Broccoli
Cooking time
10 minutes
Servings
2/4
Calories
570 /serving
Diez minutos means 10 minutes in Spanish. That’s all the time this vivid keto sauté needs. Two kinds of garlic (minced and roasted) sizzle in butter with hot chili flakes and a splash of lemon, under a fresh cilantro garnish.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 14g Cilantro
- 140g Cherry tomatoes
- 200g Broccoli florets
- 15ml Minced garlic
- 15g Minced roasted garlic
- 1g Chili flakes
- 15ml Lemon juice
Contains: Milk • Salmon
You will need:
Large pan (non-stick if possible)
Microwave
Salt & pepper (S&P)
4 or 8 tbsp Butter
Total Fat
44 g
Saturated Fat
19 g
Sodium
300 mg
Total Carb
12 g
Sugars
4 g
Protein
30 g
Fibre
4 g
Preparation
Warm the broccoli
- In a large bowl, combine the broccoli, 2 tbsp water (double for 4 portions) and S&P.
- Cover tightly with plastic wrap.
- Microwave, 3 to 5 min., until tender.
Cook the shrimp & vegetables
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a large pan (non-stick if possible), heat 4 tbsp butter (double for 4 portions) on medium.
- Add the chili flakes and both types of garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes and sauté, 1 to 2 min., until slightly blistered
- Add the shrimp* and cook, stirring occasionally, 2 to 4 min., until opaque and cooked through.
- Add the broccoli and sauté, 1 to 2 min., until combined.
- Off the heat, add the lemon juice and S&P; stir well.
Finish & serve
- Roughly chop the cilantro leaves and stems.
- Divide the shrimp and vegetables between your plates.
- Garnish with the cilantro. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
