Chimichurri Salmon & Sweet Potato Jumble
with Cauliflower, Walnuts & Feta
- Milk
- Tree Nuts
- Fish
Seared Mexican-spiced steak is served with caramelized sweet potato, cauliflower, and onion, and topped with crunchy walnuts and tangy feta. Chimichurri does double duty—mixed with sour cream for a luxurious drizzle and tossed with the veggies to add herbaceous high notes. This textural symphony of tender meat and sweet-savory vegetables will make dinner unforgettable!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Feta Cheese
(Contains: Milk)
1 unit
Onion
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Lemon
1 unit
Sweet Potato
10 ounce
Cauliflower Florets
1 tablespoon
Mexican Spice Blend
¼ ounce
Cilantro
2 ounce
Chimichurri
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice sweet potato into ¼-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Cut cauliflower into bite-size pieces if necessary. Roughly chop walnuts. Roughly chop cilantro. Quarter lemon.
Toss sweet potato, onion, and cauliflower on a baking sheet with a large drizzle of oil, half the Mexican Spice Blend (you’ll use the rest in the next step), salt, and pepper.
Roast on middle rack until veggies are browned and tender, 15-20 minutes.
Meanwhile, pat steak* dry with paper towels; season all over with remaining Mexican Spice Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side.
Turn off heat; transfer to a cutting board to rest.
In a small bowl, combine sour cream with half the chimichurri (you’ll use the rest in the next step).
Once veggies are done, transfer to a medium bowl; stir in walnuts, half the cilantro, half the feta (all for 4 servings), and remaining chimichurri. Toss until evenly coated.
Thinly slice steak against the grain.
Divide steak and sweet potato jumble between plates. Top jumble with remaining cilantro and a squeeze of lemon juice. Drizzle with creamy chimichurri and serve.
