Ají Verde Salmon

Our creamy, spicy ají verde sauce elevates every dish it touches with its punchy, herbaceous flavor. Here you’ll drizzle it over succulent roasted salmon that’s been marinated with Peruvian-style spices. The salmon is nestled on a bed of cumin-spiced quinoa dotted with tomatoes and bell peppers and served with a medley of roasted zucchini, corn, and red peppers.

Cooked salmon on quinoa with bell pepper, onion, corn, zucchini and sour cream based sauce with parsley and amarillo pepper

This meal contains 183 grams of vegetables.

Ingredients: 29% salmon [salmon (FISH), garlic granules, sea salt], 15% zucchini, 13% quinoa (water, quinoa), 8% green bell pepper, 8% red onion, 8% red bell pepper, water, 4% corn, 2% diced tomatoes [tomato, acidity regulator (citric acid)], 1% sour cream (MILK), olive oil, 1% parsley, cream (MILK), spring onion, lime juice, jalapeño pepper, sea salt, ricotta [whey (SHEEP'S MILK), salt], garlic, paprika powder, cumin seeds, garlic granules, coriander, chili powder, roasted onion powder, <1% amarillo pepper, thickener (xanthan gum), lactic acid bacteria.