Smoky Spanish Sheet Pan Salmon
Cauliflower Bravas with Garlicky Cashew Sauce
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
When it comes to tapas, patatas bravas tops the list. Try this classic with cauliflower florets, oven-browned and draped with a protein-rich sauce of cashew butter, roasted garlic and vinegar. Sharing the sheet pan are fillets of salmon, pink and flaky under a tomato and smoked paprika marinade, all garnished with fresh parsley.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 400g Cauliflower florets
- 1 Bunch of parsley
- 30ml Apple cider vinegar
- 30g Cashew butter
- 15g Minced roasted garlic
- 30ml Tomato paste
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)
Contains: Cashews, Salmon, Sulphites
You will need:
Basting brush
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
7 g
Sodium
360 mg
Total Carb
24 g
Sugars
6 g
Protein
35 g
Fibre
7 g
Preparation
Start the sheet pan
Preheat the oven to 450°F. In a small bowl, combine the tomato paste (add ½ for a milder flavour), ½ the garlic, ½ the vinegar, 1 tbsp oil (double for 4 portions), the spices and S&P. On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅔ of the tomato paste mixture and S&P. Roast, stirring halfway, 8 to 10 min., until partially cooked.
Mise en place
Meanwhile, roughly chop the parsley leaves and stems.
Finish the sheet pan
Pat the salmon dry with paper towel; season with S&P. Brush with the remaining tomato paste mixture. When the cauliflower is partially cooked, remove from the oven and add the salmon. Roast, 8 to 10 min., until the salmon* is cooked through and the cauliflower is tender. Switch the oven to broil, 2 to 3 min., until browned.
Make the sauce
Meanwhile, in a second small bowl, combine the cashew butter, remaining vinegar and garlic, 1 ½ tbsp water (double for 4 portions) and S&P.
Plate your dish
Divide the sheet pan between your plates. Drizzle with the sauce. Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
