Cooking Instructions
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Step 1
To make the jerk marinade, first make sure you peel your
Garlic (3 cloves)
and then chop off stems for
Fresh Parsley (1/2 bunch)
.
Step 2
Place parsley, garlic,
Ground Coriander (as needed)
,
Ground Black Pepper (2 g)
,
Crushed Red Pepper Flakes (2 g)
,
Ground Allspice (2 g)
,
Fresh Ginger (4 g)
,
Olive Oil (120 mL)
,
Sea Salt (3 g)
,
Coconut Sugar (5 g)
, and
Tamari Soy Sauce (30 mL)
in a food processor.
Step 3
Blend until smooth. You will have some parsley leaves still not blended.
Step 4
Place clean
Salmon Fillets (3)
in a ziplock bag or bowl and pour marinade on top. Let it sit in fridge for 10 minutes or so.
Step 5
While the salmon is marinating, preheat oven to 400 degrees F (200 degrees C).
Step 6
Slice the
Corn (1 ear)
,
Red Bell Peppers (2)
,
Sweet Potatoes (2)
. Toss with the
Olive Oil (15 mL)
and lay everything except the peppers and salmon flat on a sheet pan.
Step 7
Season with a bit of
Sea Salt (to taste)
. Bake those veggies for 20 minutes.
Step 8
Remove from oven and then add the peppers and marinated salmon between the corn, potatoes, onion, etc. Then place the
Shallots (2)
around it.
Step 9
Sprinkle with
Salt (2 g)
,
Ground Black Pepper (as needed)
, and
McCormick® Garlic Powder (as needed)
over the whole sheet pan and salmon/veggie combo. Feel free to drizzle any leftover jerk marinade on top too.
Step 10
Place back in oven for 10-12 minutes or until salmon is cooked through. Remove from oven and squeeze
Lemon Juice (to taste)
on top over sheet pan but mostly on salmon. Garnish with
Fresh Thyme (to taste)
and enjoy!
