Double Lemon Pepper Salmon & Autumn Veggie Toss
with Baby Leaves & Balsamic Glaze
Salmon is always nice cooked with light flavours, but a dark and rich balsamic glaze with delicious root veggies in a cosy and vibrant toss might be the new best way to eat salmon.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
1
beetroot
1
carrot
1
potato
1 sachet
Garlic & Herb Seasoning
2 packet
salmon
(Contains fish; )
1 packet
baby leaves
1 packet
balsamic glaze
(Contains Sulphites; )
½ sachet
lemon pepper spice blend
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into wedges. Cut beetroot into thin wedges. Slice carrot and potato into thin sticks.
• Place onion, beetroot, potato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with saltand toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, pat dry the salmon with paper towel and season on both sides with lemon pepperspice blend (see ingredients).
TIP: Patting the skin dry helps it crisp up in the pan!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded!).
• When the veggies are done, add baby leaves to the tray, along with a drizzle of vinegar and olive oil. Gently toss to combine.
• Divide sunny veggie toss and Mediterranean salmon between plates. • Drizzle over balsamic glaze to serve. Enjoy!