Sweet Chili-Ginger Salmon Sheet Pan
with Sweet Potatoes & String Pea Salsa
Cooking time
30 minutes
Servings
2/4
Calories
630 /serving
We love the bronzed colours coming off this sheet pan, from wedges of Asian-spiced sweet potatoes to fillets of salmon in a shimmering mix of sweet chili sauce and ginger. We could’ve stopped there, but we couldn’t resist adding crisp green refreshment.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Scallion
- 450g Sweet potatoes
- 100g String peas (sugar snap peas or snow peas)
- 15ml Ginger paste
- 60ml Sweet chili sauce
- 30ml Rice vinegar
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Salmon
You will need:
Aluminum foil
Basting brush
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
22 g
Saturated Fat
3 g
Sodium
920 mg
Total Carb
103 g
Sugars
33 g
Protein
10 g
Fibre
13 g
Preparation
Start the sweet potatoes
- Preheat the oven to 450°F.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a foil-lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 17 to 20 min., until beginning to brown.
Make the string pea salsa
- Meanwhile, remove the stem ends of the string peas; thinly slice crosswise on an angle.
- Thinly slice the scallion crosswise on an angle.
- In a medium bowl, combine the string peas, scallion, all but 1 tsp of the vinegar (double for 4 portions), a drizzle of oil and S&P.
Roast the salmon & finish the sweet potatoes
- In a small bowl, combine the sweet chili sauce, ginger (start with ½) and remaining vinegar.
- Pat the salmon dry and rub with a drizzle of oil; season with the remaining spices and S&P.
- Brush with the sweet chili-ginger sauce.
- When the sweet potatoes are beginning to brown, add the salmon* and roast, 6 to 8 min., until cooked through.
- Switch the oven to broil, 1 to 2 min., if extra colour is desired.
Plate your dish
- Divide the sweet potatoes and salmon between your plates.
- Garnish the salmon with the string pea salsa. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
