Mumbai-Spiced Salmon & Garlic Aioli
with Bombay Roast Veggie Toss
Tonight, we're taking omega-3 rich salmon to the next level with our Mumbai-inspired seasoning. Add colourful veggies that are roasted with brown mustard seeds and garlic aioli for a touch of creamy sweetness, and you have a nutritionally balanced meal that's simply delicious!
This recipe is under 650kcal per serving and under 30g carbohydrates 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
1
potatoes
1
carrot
1
beetroot
1 sachet
Brown Mustard Seeds
1 packet
salmon
(Contains fish; )
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Mumbai Spice Blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over brown mustard seeds, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine Mumbai spice blend and a drizzle of olive oil in a medium bowl. Add salmon, season with salt and gently toss to combine. • When veggies have 5 minutes remaining, 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine and season with salt and pepper.
• Divide Mumbai-spiced salmon and Bombay roast veggie toss between plates. • Serve with garlic aioli. Enjoy!