Wild Salmon with Spring Peas, Potatoes & Chermoula

Bright, clean, and comforting are some of the words we use to describe this dish. Wild Keta salmon is rubbed with sumac and roasted to perfection, then served atop a bed of roasted Yukon gold potatoes, fresh snap peas, and Castelvetrano olives. To elevate this dish even further we've paired it with a punchy, herby green chermoula sauce.

Reheat Instructions:

Oven (preferred): Remove the plastic lid and sauce container. To ensure the salmon does not overcook, remove it before reheating the vegetables. Place the oven-safe alloy tray in a 400-degree oven for 15 minutes, then add the salmon and heat for an additional 8 minutes, until the salmon is warmed through. Pour the sauce over the entire dish and enjoy.

Microwave: Remove the plastic lid and sauce container. To ensure the salmon does not overcook, remove it before reheating the vegetables. Heat in microwave-safe alloy tray until hot - about 5 minutes. Add the salmon and reheat for an additional 2 minutes. *Ensure the alloy tray is in the center of the microwave and not touching any of the walls or door.

Ingredients: Potatoes, Salmon, Snap Peas, Pitted Castelvetrano Olives (olives, water, salt, citric acid, ascorbic acid, lactic acid), Spring Onion, Olive Oil, Canola Oil, Cilantro, Parsley, Lemon Juice, Salt, Garlic, Chile Limon Spice (Aleppo chile, coriander, sea salt, lime juice powder, and smoked paprika. ), Sumac, Coriander, Cumin