Chili Lime Cedar Plank Salmon with Oven Roasted Vegetables and Smokey Sundried Tomato Aioli

Updated: Jan 9

Fresh & Delicious

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from May 2020 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Spring 2020.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

One of the best ways to jazz up veggies (or any recipe!) is to use herbs and spices! They add a sensational and easy pop of flavor that can elevate the most simple and humble piece of produce! - Pam Smith, RDN

Citrus Spice Chicken Piccata and Roasted Artichokes and Cherry Tomatoes


Yields: 4 Servings


Ingredients

  • 4 individual cedar planks or a large plank to fit all four fillets, soaked in water

  • 1 tablespoon extra virgin olive oil, plus more for plank

  • Four 5 to 6-ounce skinless fillets of salmon

  • 2 tablespoons P.S. Flavor!™ Chili Lime

  • Two lemons, cut in half

  • Oven Roasted Vegetables, recipe follows

  • Smokey Sundried Tomato Aioli, recipe follows


Method

  1. Remove cedar planks from soaking water, pat dry, and then rub planks with extra virgin olive oil.

  2. Place sheet pan in oven and heat to 450°F.

  3. Rub fillets with Chili Lime until all flesh is covered.

  4. Place fillets and lemon halves on the cedar planks and then place planks on the pre-heated sheet pan in the oven.

  5. Roast salmon until cooked through to 145°F, about 7-9 minutes, depending on thickness of fillets. Serve each fillet with Oven Roasted Vegetables, Smokey Sundried Tomato Aioli, and a cedar plank roasted lemon half.



 


 

Oven Roasted Vegetables


Ingredients

  • 1/2 pound small carrots (with tops, if possible), scrubbed

  • 1 pound Yukon gold or baby gourmet potatoes, cut into 1 1/2 inch pieces

  • 2 tablespoons extra virgin olive oil, divided

  • 2 teaspoons P.S. Flavor!™ Creole Kitchen

  • 1/2 pound green beans, trimmed

  • 1 cup cherry or grape tomatoes, halved

Method

  1. Place a rimmed baking sheet in the oven and preheat to 450°F.

  2. Toss potatoes and carrots with 1 ½ tablespoons olive oil and 1 1/2 teaspoons Creole Kitchen in a large bowl. Arrange in an even layer on the preheated sheet pan and roast, tossing once halfway through, until nicely browned, about 18 minutes.

  3. Toss green beans and tomatoes in remaining 1/2 tablespoon olive oil and remaining 1/2 teaspoon Creole Kitchen and add them to the sheet pan with the potatoes and carrots.

  4. Roast all vegetables for 8 more minutes, or until potatoes, carrots, and green beans are fork tender and tomatoes are blistered.



Smokey Sundried Tomato Aioli


Ingredients

  • 1/2 cup of your favorite mayonnaise

  • 1/3 cup sun-dried tomatoes, well drained

  • 2 tablespoons P.S. Flavor!™ Smokey Southern

Method

  1. Add all sundried tomatoes to a food processor and chop well. Add mayonnaise and Smokey Southern and pulse until ingredients are blended together and sauce is creamy.


 


 


Grocery List


SEAFOOD Four 5 to 6-ounce fillets of salmon

PRODUCE 3 lemons

1/2 pound small carrots

1 pound Yukon gold or baby gourmet potatoes

1/2 pound green beans

1 cup cherry or grape tomatoes


MISCELLANEOUS

4 cedar planks

Mayonnaise (avocado or olive oil mayo recommended)

Jar of sundried tomatoes in oil

CHECK YOUR PANTRY FOR Extra virgin olive oil


P.S. FLAVOR!™ SPICES Chili Lime

Creole Kitchen

Smokey Southern

 


Prep Sheet

EQUIPMENT Cedar planks Two sheet pans Measuring cups and spoons Cutting board Chef’s knife Tongs Pot holder Large bowl Fork to test vegetables Digital thermometer Citrus squeezer Food processor or blender Tasting spoons Small serving bowls for aioli


PRE-PREPPED INGREDIENTS Cedar planks, soaked in water

2 lemons, cut in half

1/2 pound small carrots, scrubbed

1 pound potatoes, cut into 1 1/2 inch pieces

1/2 pound green beans, trimmed

1 cup cherry or grape tomatoes, halved

1/3 cup sundried tomatoes, well drained

1/2 teaspoon fresh lemon juice


INGREDIENTS TO HAVE READY Four 6-ounce fillets of salmon

3-4 tablespoons extra virgin olive oil, divided

1/2 cup mayonnaise

2 tablespoons P.S. Flavor!™ Chili Lime

2 teaspoons P.S. Flavor!™ Creole Kitchen

2 tablespoons P.S. Flavor!™ Smokey Southern

Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!






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