Lemon Pepper Salmon & Autumn Veggie Toss
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Lemon Pepper Salmon & Autumn Veggie Toss

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.

Tags:
Over 30g protein
Calorie Smart
Dietitian Approved
Climate Superstar
Allergens:
fish
Sulphites

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

Onion

1

beetroot

1

carrot

1

potato

1 sachet

Garlic & Herb Seasoning

1 packet

salmon

(Contains fish; )

1 packet

balsamic glaze

(Contains Sulphites; )

½ sachet

lemon pepper spice blend

1 packet

baby leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)2439 kJ
Fat27.9 g
of which saturates4.9 g
Carbohydrate50 g
of which sugars31.6 g
Protein35.1 g
Sodium703 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• Place onion, beetroot, potato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

3
3

• Meanwhile, pat dry the salmon with paper towel and season on both sides with lemon pepper spice blend (see ingredients).

TIP: Patting the skin dry helps it crisp up in the pan!

4
4

• In a large frying pan heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

5
5

• When the veggies are done, add baby leaves to the tray, along with a drizzle of vinegar and olive oil. Gently toss to combine.

6
6

• Divide autumn veggie toss and lemon pepper salmon between plates. • Drizzle over balsamic glaze to serve. Enjoy!